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Onions and Garlic: Prepare two sliced onions and around 12-15 small cloves of garlic for depth of flavor.
Flour: For dredging the chicken, contributing to color during the searing process.
High-Quality Wines and Stock: You will need 1.5 cups of dry white wine, 1.25 cups of low sodium chicken stock, and 1 cup of red wine vinegar. These ingredients form the base of the sauce.
Sugar and Herbs: Use 1 teaspoon of sugar to balance the acidity and add depth of flavor. Fresh rosemary (two sprigs) and three bay leaves will infuse the chicken with aromatic goodness.
Finishing Touches: Three tablespoons of cold butter will create a silky finish for the sauce. Fresh parsley can also be used as a garnish.