Rosemary Chicken

Preparation:

Preparation: Flame the chicken, remove any remaining pennette then trim the wings and divide it into eight parts, notching it at the joints. Wash it under running water, dry it and lightly flour each piece. Heat the oil in a pan, put the chicken in it and brown it, turning it often. Peel the onion and chop it very fine together with the clove of garlic and the leaves of a sprig of rosemary. When the chicken has taken on a nice uniform color, take it out of the pan and keep it warm between 2 plates. Pour the prepared mixture into the pan and let it dry over a moderate heat. When the onion begins to brown, put the chicken back in the pan, add salt and pepper and let it flavor for a few minutes in the sautéed pan, adding a few spoonfuls of wine when it tends to stick. Finally add the broth, cover and continue cooking for about 45 minutes (more or less depending on the quality of the chicken). Serve hot.