Chicken Thighs with Lemon and Garlic
photo by gailanng
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 1⁄2 cups chicken broth
- 20 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 chicken thighs
- 1 lemon, peeled and sliced thinly
- 2 tablespoons plain flour
- 2⁄3 cup dry white wine
- salt and pepper
- garnish with chopped parsley or basil
directions
- Put the broth into a pan and bring to a broil.
- Add the garlic cloves, cover and simmer gently for 40 minutes.
- Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.
- Transfer them to an ovenproof dish.
- Preheat the oven to 375F.
- Strain the broth 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 broth.
- Cook, stirring until the sauce has thickened and is smooth.
- Season with salt and pepper.
- Pour the sauce over chicken, cover, and cook for 40-45 minutes.
- If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency.
- Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.
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Reviews
-
I just made this tonight. I halved the recipe and it was enough for my family of three. It was worth the time to make in my opinion. There was a lot of liquid and I think that the amount of liquid I had would have been enough for 8 thighs. The thighs were nice and most. Flavor was on the zesty side as the lemon gave is a subtle kick and each bit had a nice garlic flavor. I served with a sweet potato and asparagus.
-
Didn't love it. Would have been muchbetter cooked in dutch oven. I added marscapone cheese to sauce to add body, but it was still way too thin. I reduced it down quite a bit by boiling, and it was "ok", at best. And even though I cooked for 1 hour 15 minutes, the flavors didn't penetrate meat enough. Again, might be a much better dish cooked low and slow in dutch oven.
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