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Categories:Viewed: 70 - Published at: 6 years ago
Ingredients
- 2-1/2 c. chicken stock
- 20 - 30 large garlic cloves, peeled and lightly crushed
- 1-1/2 tbsp butter
- 8 chicken thighs
- 2 lemons, peeled, pith removed and thinly sliced
- 2 tbsp flour
- 1 c. dry white wine
- salt and pepper to taste
- chopped fresh parsley or basil to garnish
- serve with rice or cous cous
Method
- 1. Preheat the oven to 375. Put the stock into a pan and bring to a boil. Add the garlic cloves, cover and simmer gently for 40 minutes. Heat the butter in an over-proof saute pan, add the chicken thighs and brown gently on all sides. Remove from pan and keep warm.
- 2. Strain the stock and reserve it. Add garlic to the chicken. Add the flour to the fat in the pan in which the chicken was browned and cook, stirring, for 1 minute. Add the wine, stirring constantly and scraping the bottom of the pan, then add the stock. Cook, stirring, until the sauce has thickened and smooth. Season with salt and pepper. Remove sauce from pan (use broth sauce pan).
- 3. Add chicken, garlic and accumulated juices back to saute pan. Top with lemon slices. Pour sauce over chicken mixture. Cover and bake in oven for 40-45 minutes. If thicker sauce desired, remove chicken and reduce sauce on stovetop. Serve over rice or cous cous. Garnish with parsley or basil.
