Craft a luxuriously French dish at your table with this recipe recreating a classic roasty chicken dish steeped with the flavor of garlic. This hearty serving is brought to life by Charlie Worthington and captured beautifully through the lens of Brie Goldman, and now, we bring the culinary delight straight to your kitchen.

To craft this dish, you'll need the following materials: two tablespoons of cooking oil, one chicken (weighing approximately 3 to 3 1/2 pounds) cut into 8 pieces, a teaspoon of salt, 1/4 teaspoon of fresh-ground black pepper, three heads of garlic, two tablespoons of flour, a cup of dry white wine, a cup of canned low-sodium chicken broth or homemade stock, two tablespoons of butter, and two tablespoons of freshly chopped parsley.

Begin by preheating your oven to 400°. Then, heat your cooking oil in a Dutch oven over moderately high heat. Now season the chicken with half a teaspoon of salt and the dash of pepper. Once the oil is hot, cook the chicken until it's perfectly browned – this should take around 8 minutes. Turn the pieces evenly to ensure an even cook, then take the pieces out of the pot.

Lower the flame to moderate heat, and toss in the garlic cloves. Sauté these until they begin to brown, taking around three minutes. Sprinkle the flour over the garlic and stir to mix it in. Now, place the chicken back in the pot, cover it, and bake for 15 minutes.

Next, you bring the pot back onto the stove. After removing the chicken pieces, over moderately high heat, whisk in the wine and let it simmer for a minute. Following this, add in the broth and the remaining half teaspoon of salt, allowing it to simmer until it starts to thicken, taking roughly three minutes. Finally, turn off the heat, blend in the butter, and pour your newly created sauce over the chicken. Top it off with a sprinkle of the chopped parsley.

Abundant in its flavorful, garlicky sauce, it's best to pair this dish with mashed potatoes, egg noodles or rice for a full-bodied meal. And, to really capture the Gallic essence, serve it alongside a robust red wine from Southern France. Consider trying lesser-known, good-value bottles from Corbières or Minervois, or perhaps a more intense, tannic wine from Cahors. Enjoy this journey to France right in your home.