1. Before starting to cook the chicken,
in a small bowl or cup, mix together the lemon juice, white wine,
and chicken broth. Set aside. It is the liquid for a pan sauce.
2. Pour enough oil into a heavy, 10 to
12-inch skillet to cover the bottom by about 1/8-inch. Place pan
over medium heat.
3. While oil is heating to the point where
the chicken sizzles briskly the second it hits the oil, season the
chicken with salt and pepper. Then flour half the pieces by sprinkling
both sides with flour or shaking them in a bag with flour. The chicken
should be lightly coated. Shake off excess flour if necessary.
4. Add chicken pieces to hot oil and keep
turning the pieces until they are almost cooked through, about 8
to 10 minutes. Start removing the breast pieces first, then the
thighs and drumstick pieces, then finally the wing joints. They
generally get done in that order. Set aside on a platter.
5. As you remove pieces, dust remaining
chicken with flour and add to the pan.
6. Now add the smashed garlic and the sprig
of rosemary. Turn the heat to high, add the reserved cooked chicken,
and continue to fry. turning the pieces regularly, until the outside
of the chicken is well-browned and crisp, about another 2 minutes.
Be careful not to burn the garlic. Remove it as it gets golden.
7. When the chicken is crisp outside, carefully
drain off all the oil from the pan. Add the reserved juice-wine-broth
mixture and continue cooking a few minutes, tossing the chicken
in it, until the liquid has reduced to a glaze on the chicken.
8. Serve immediately, sprinkled with chopped
parsley if desired, and with lemon wedges for those who want extra