1 whole chicken (4-5 lbs), cut up
salt and pepper
garlic and onion powder
flour, for rolling
3 cups milk or half and half, divided
vegetables (onions, carrots, potatoes - optional)
2 tablespoons flour or Wondra
2 tablespoons chopped parsley
butter and lard or olive oil, for browning

Pat chicken dry and season with salt, pepper, garlic and onion powder. Roll in flour on both sides to coat.

On the stovetop, brown the chicken in a Dutch oven (with oven-proof handles).

Brown each piece of chicken well on both sides. Transfer the Dutch oven to your range oven.

Pour 2 cups of milk or half 'n half over the chicken and cover.

Bake for 2 to 3 hours at 300°F or until tender. If desired, some small whole boiler onions and a few whole baby carrots can be added to the pan, or baby red or golden potatoes.

When the chicken is tender, move the Dutch oven back to the stove and remove the pieces, and keep warm in the oven.

To the Dutch oven, add 1 cup more of milk or half 'n half and sift in 2 tablespoons flour while stirring (Wondra is best). Add parsley. Simmer sauce for 10 minutes and ladle over chicken.

Serve.

This can be prepared in a slow cooker or Instant Pot, but a Dutch oven with a heavy lid works best.

Submitted by: Belle