1 onion, thickly sliced
4 – 5 garlic cloves, minced
2 tbs. butter, divided
1 cup white wine
2 – 3 bone-in chicken breasts (with skins)
4 – 5 medium carrots, cut into 1″ pieces
4 – 5 medium potatoes, cut into large pieces
salt and pepper
1 tbs. corn starch
1/2 cup water
1. Preheat oven to 350° F. In large dutch oven (or oven proof baking dish) melt 1 tbs. butter over medium-high heat. Add onion and garlic, and saute until onion is translucent. Add wine and deglaze (use the wine to get everything off the sides of the pan and scrape up any yummy brown bits on the bottom).
2. Cut remaining tablespoon of butter into small pieces, and place pieces underneath the skin of the chicken, then season with salt and pepper. Add chicken to pot, then add the carrots and potatoes. Cover and bake in preheated oven until chicken is no longer pink and the juices run clear (usually about 45 minutes). If the carrots and potatoes need more time, remove chicken and cover with aluminum foil and allow to rest. Return veggies to oven and bake for 10 minutes longer.
3. Remove from oven, and pour drippings/liquid into a small saucepan over medium-heat. Bring to a boil, then reduce heat and simmer.
4. In a small bowl, whisk together corn starch and water until smooth. Add to drippings and combine well. Allow to simmer until sauce thickens. Add salt to taste. Serve with crusty french bread for dipping!