About a year and half ago, Saveur magazine did an issue on Greek food and had a recipe for Rosemary Greek Chicken which has become a staple in our house. We don't always follow the recipe - sometimes we make a gremolata to rub into the chicken out of sea salt, lemon rind, crushed red and black pepper; sometimes we'll use oregano from our garden instead of rosemary - but the basic technique is the same: dredge in flour, pan sear until crispy and golden, add some wine and simmer until reduced by half, add water and stick the whole thing in the oven with a lid on it until moist, tender, and amazing. We've taken to adding a bit of cornstarch to the flour because we were batting 50% on getting a lovely gravy at the bottom of the pan when we pulled it out of the oven.
The version shown here is served with garlicky turnip greens (the first thing harvested this Spring from our garden), roasted organic potatoes (blue and yukon) with pearl onions, and of course, the pan drippings.