Chicken Casserole with Lemon, Garlic, and White Wine (adapted slightly from Inside a British Mum's Kitchen)
1 large or 2 small chickens, cut up into 8 pieces (or an assortment of your favorite pieces. We used thighs and breasts)
olive oil
2-3 lemons, quartered
1 tsp cumin
1 tsp cinnamon
1 tsp cayenne pepper
6 cloves of garlic, peeled
2 medium (or one large) onions, peeled and chopped into quarters
2 cups white wine (if you don't want to use wine, you can substitute chicken broth)
fresh parsley, chopped coarse (I think I used about 1/8 of a cup)
salt and pepper (I like kosher salt and fresh-ground black pepper)
1 Tb unsalted butter
1 Tb all purpose flour
Sprinkle your chicken pieces with salt and pepper. Stir the cumin, cinnamon, and cayenne pepper together in a small bowl, and rub over the chicken. (Refrigerate for a couple of hours if you can. Overnight would be good too!)
Preheat your oven to 425 degrees.
Place the chicken in a baking dish (or roasting pan, or Dutch oven), add chopped up onions, garlic cloves and lemon quarters, and generously drizzle olive oil over the whole thing. Sprinkle with some more salt and pepper, the fresh parsley, and pour wine over everything.
Place into the oven (uncovered) and roast for about 50-60 minutes or until the chicken is nicely browned.
Remove from oven and take chicken pieces out of the sauce. Place them on a large platter (you want some room, or an edge, you'll be pouring sauce over the whole thing) and cover with foil to keep warm.
(If you want to turn the juices into gravy, continue with the next step. If not, just pour the juices over, they're still delicious!)
Stir butter and flour together in a small bowl. Add 1-2 Tb of chicken juices to this mixture and stir well. Add this mixture back to the chicken juices, bring to a simmer and stir until the sauce thickens. (If you can do this in the original baking dish/pan, that's best. If not, scrape all juices and chunks into a pot to thicken) Pour it all over the chicken. Sprinkle with fresh parsley if desired, and serve!