Heat oil and butter in an ovenproof Dutch oven, or a large ovenproof pot.
In two batches, lay chicken in single layer in pot and sauté about 5 minutes per side over medium heat, until browned. While browning, sprinkle with salt and pepper to taste. Remove all browned chicken from pot; set aside.
Add garlic cloves and onions to pot; stir. When garlic and onions are lightly browned (about 2 minutes); add wine, parsley, thyme and bay leaves to pot; stir to scrape up chicken bits that have stuck to pan.
Return chicken to pot, and bake for about 50 minutes, or until juices in chicken run clear. Remove chicken from pot; set aside to keep warm.
Return pot to stove top. Remove bay leaves from gravy and discard.
In a small bowl, stir together milk and cornstarch. Over medium-high heat, slowly add cornstarch mixture to gravy, stirring constantly. Gravy is done when mixture thickens.
Serve with warm chicken.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat32.3g (0%)
Saturated Fat 10.7g (0%)
Trans Fat 0g
Total Carbohydrate11g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.