Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil and garlic in a large skillet over medium high heat. season chicken parts with salt and pepper and saute until lightly browned, about 5 to 7 minutes. place wine in a shallow dish or bowl. dip chicken pieces into wine, one at a time, and return to skillet. add any remaining wine, stock and onions, stir together and reduce heat to medium. cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. in a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Target recipe: mix flour, paprika, mace and salt in a plastic bag. add chicken legs and shake so the chicken is coated with the flour mixture. in a large skillet over medium heat, heat vegetable oil and brown chicken on both sides. turn off heat, add brandy and ignite. once flames die out, remove chicken and set aside. turn up the heat and add to the pan the onions, mushrooms and garlic. stir cook for 2-3 minutes. stir in parsley, bay leaf, marjoram, thyme and wine. reduce heat to low, add chicken legs, cover and simmer for 45 minutes to 1 hour or until chicken is tender. transfer to a deep serving platter. serve with egg noodles and a green salad.