One 3 1/2-pound chicken, quartered, drumsticks and thighs separated
Salt and freshly ground pepper
1 cup dry white wine
4 garlic cloves, thinly sliced
1 cup coarsely chopped flat-leaf parsley
2 teaspoons fresh lemon juice
In a large cast-iron skillet or heavy casserole, melt 4 tablespoons of the butter in the olive oil over moderately high heat. Rub the chicken generously with salt and pepper. Add the chicken to the skillet, skin side down, and cook until golden and crispy, about 4 minutes. Turn the chicken and reduce the heat to moderate, then cover and cook, turning the chicken once or twice, until the juices run clear, 40 to 45 minutes.
Transfer the chicken to a platter and remove all but 1 tablespoon of fat from the skillet. Increase the heat to high, add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 7 minutes. Add the garlic and parsley to the skillet and cook over moderately high heat for about 5 minutes. Cut the remaining 4 tablespoons of butter into small chunks and gradually whisk them into the sauce. Add the lemon juice and season with salt and pepper. Pour the sauce over the chicken and serve.
A full-bodied, herby California Sauvignon Blanc will match the tangy pungent flavors in this chicken dish.