Easy Coq au Vin

Preheat a large pot over medium-high heat by heating olive oil within it. In a separate bowl, combine flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper to create a coating mixture. Pour milk into another bowl. Dip chicken pieces in the milk, allowing any excess to fall back into the milk container. Coat the chicken evenly with the flour mixture.

Cook 1/2 of the chicken in the hot oil, browning it on both sides for 2 to 3 minutes. Remove the partially cooked chicken from the pot and cook the remaining chicken, then return it all to the pot.

Mix sliced carrots, mushrooms, and onions into the chicken, stirring gently to distribute the vegetables throughout. Pour a small amount of wine over the chicken and vegetables, scraping up any browned bits from the pot with a wooden spoon. Add enough chicken broth to cover almost the entire contents of the pot.

Add Italian seasoning, rosemary, salt, and pepper to the broth mixture; bring it to a boil. Cover the pot and reduce heat to low, allowing it to simmer occasionally until the chicken is cooked through, approximately 1 hour. Remove the lid and increase heat to medium-high; bring the mixture to a boil, stirring occasionally until the sauce thickens and becomes reduced, about 15 minutes.