Braised Chicken with Rosemary and Garlic

Braised Chicken with Rosemary and Garlic
3 lb chicken pieces, bone in
salt and freshly ground black pepper
3 tbs butter, divided
1 onion, quartered and sliced
4 cloves garlic, crushed
1 cup dry white wine
1 cup chicken broth
3 to 4 sprigs of rosemary
Heat the oven to 375°.
Melt 2 tbs of butter in a large Dutch oven or deep heavy skillet over medium heat. Add the chicken pieces and sprinkle with salt and pepper. Brown the chicken, turning to brown both sides. Remove to a plate and set aside.
Melt the remaining butter in the pan. Add the onions and cook, stirring, for about 2 minutes. Add the garlic and cook, stirring, for another minute. Add the chicken back to the pot, spooning some of the onion mixture over them. Add the wine and chicken broth. Tuck the rosemary around the chicken pieces.
Cover and bake the chicken for 30 minutes. Remove the cover and continue cooking for 15 minutes, or until the chicken is cooked through. Serves 4.