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Categories:Viewed: 8 - Published at: 6 years ago
Ingredients
- 2 12 cups chicken stock
- 20 garlic cloves, sliced thin
- 2 teaspoons butter
- 1 teaspoon olive oil
- 8 chicken thighs
- 2 lemons, skinned and sliced
- 1 lemon, juice of
- 3 teaspoons flour
- 12 cup dry white wine
- 2 teaspoons fresh parsley, chopped
Method
- Preheat oven to 350.
- Bring stock, garlic to a boil, remove from heat add lemon juice and white wine.
- Heat 1 tsp butter and oil in pan.
- Saute chicken skin side down until skin is crisp.
- Put chicken in baking dish.
- Make roux: Heat 1 tsp butter and cook 3 tsp flour until lightly brown.
- Add roux to stock and whisk until slightly thickened and smooth.
- Pour stock and garlic over chicken.
- Add lemon slices.
- Bake 30 -40 minutes.
- Top with parsley and serve.
