Raya's Garlic Lemon Chicken

>> Wednesday, April 28, 2010


2 1/2 cups chicken stock
20 large cloves garlic
2 tablespoons butter
1 tablespoon olive oil
8 chicken thighs (I use one whole cut up chicken)
1 lemon peeled, pith removed and thinly sliced
2 tablespoons all purpose flour
2/3 cup dry white wine (I use apple juice)
salt and pepper
chopped fresh parsley or basil (I use basil)
mashed potatoes, or rice, to serve

  • 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 and oil in a saute or frying pan, add the chicken thighs and cook gently on all sides until golden. Transfer them to an ovenproof dish. Preheat the oven to 375 degrees F.
  • Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. 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 is smooth. Season with salt and pepper.
  • Pour the sauce over the chicken, and add basil. Cover and bake for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches the desired consistency. Serve with mashed potatoes or rice.


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