1. Rinse the chicken pieces and pat dry with paper towels. Combine 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.

2. Dredge the chicken well in the flour to coat, gently shaking off the excess.

3. Heat the oil in a large heavy skillet over medium-high heat.

4. Add the chicken to the oil, and brown well on both sides.

5. Turn the chicken skin side up, cover, reduce heat, and simmer for 15 minutes.

6. Remove the chicken and pour off all but 1/4 cup of the drippings in the skillet.

7. In a bowl, combine the remaining 2 tablespoons flour, half and half, milk, remaining 1/2 teaspoon salt, and pepper to taste. Stir until smooth.

8. Stir into the skillet and cook over medium heat until thickened; stirring constantly.

9. Add chicken, turning often to coat with the gravy. Cover and simmer for 15 minutes.