Skillet Chicken in White Wine Sauce
4-6 chicken thighs and/or drumsticks
4 heaped tbsp flour
1/3 cup freshly chopped parsley, finely chopped
2 tbsp freshly ground mustard seeds
1 tbsp onion powder
1 tsp freshly ground black pepper
olive oil for frying
3 medium yellow onions (thick slices)
150 g green olives
3-4 cloves garlic (crushed and chopped)
500 ml White Wine (preferably Chardonnay)
3 tbsp butter
100 g dried prunes (optional, but highly recommended)
1. Preheat oven to 225°C.
2. Place chicken in an adequately sized bowl and squeeze lemon juice over the chicken. Rub chicken to ensure that it's covered in lemon juice on all sides. Season with salt. Let rest in the refrigerator for 10 minutes.
3. In a clean plastic bag, combine the flour, chopped parsley, ground mustard, onion powder, and black pepper. Place the chicken in the flour mixture and toss around until all surfaces are evenly coated. Place chicken (in the plastic bag) in the refrigerator and let rest for 30 min - an hour.
4. In cast iron skillet, heat olive oil and fry chicken until golden and medium crispy on the outside (about 3 min on each side). Remove chicken from the pan and set aside. Add butter to pan, and fry the onion over medium heat until translucent and just barely golden in color. Lower heat and place the chicken over the onion (skin side up). Add the olives and prunes if using. Gently pour 300 ml of wine into the pan, cover, and let simmer for 5 min. Using a teaspoon, scoop wine from pan and pour over the chicken to moisten the skin. Place in oven and let cook, repeating the process of scooping wine and pouring over chicken every 10 min. After the first 20 minutes of roasting, add the remaining 200 ml white wine. Continue roasting, pouring wine sauce over chicken every 10 min, until the chicken is done cooking. Total cooking time in oven should take 50-60 min.
7. Enjoy whilst still warm!