Prep 40 mins
Cook 40 mins
One of my dad's favorites from a Mediterranean we've had forever! Don't be scared by the 20 cloves of garlic; they turn out mellow and sweet and oh so good
- 2 1⁄2 cups chicken stock
- 20 large garlic cloves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 chicken thighs
- 1 lemon, peeled, pith removed and thinly sliced
- 2 tablespoons plain flour
- 2⁄3 cup dry white wine
- salt & fresh ground pepper
- chopped fresh parsley (to garnish) or basil (to garnish)
- Put the stock into a pan and bring to a boil. Add the garlic cloves, cover and simmer gently for 40 minute Heat the butter and oil in a sauté or frying pan, add the chicken thighs and cook gently on all sides until golden. Transfer them into an ovenproof dish. Set oven to 375°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, cover, and cook in the oven for 40-35 minute If a thicker sauce is required, lift out chicken pieces, and reduce the sauce by boiling rapidly, until it has reached desired consistency. Scatter chopped parsley or basil and serve with boiled new potatoes or rice.