Garlic Dill Chicken

Irmgard's Note:

This is a recipe that I clipped from the Toronto Star many years ago. It is very easy to make and very tasty!

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 cloves garlic, finely chopped
• 4 large shallots, finely chopped
• 4 tablespoons chopped fresh dill or 1 tablespoon dried dill
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 lbs chicken thighs
• 3 tablespoons whole wheat flour
• 1 cup chicken stock

Directions:

1. Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
2. Add chicken and turn to coat the pieces.
3. Cover and marinate at room temperature for at least 1 hour, turning occasionally.
4. Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
5. Baste with the liquid in the pan every 20 minutes.
6. Remove chicken to a platter.
7. Keep warm until the sauce is ready.
8. Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
9. Heat the stock.
10. Pour the liquid from the baking pan into a medium saucepan.
11. Whisk the hot stock into the saucepan.
12. Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
13. If the sauce is too thick, thin with a little more stock.
14. Serve over chicken.

Reviews

[mianbao]

This is a nice easy recipe. The chicken turned out moist and tender. I halved the amounts, using two thighs, and fresh dill and basil. I did substitute red onion for the shallots, which I often do, because shallots are hard to find where I live. Other than that, I followed the recipe for ingredients and proportions. I'm having a hard time deciding whether to give 4 or 5 stars. It made a good meal for me, but the dill basil combination is not one that I am used to, and am not sure that I would like to make again. Frankly, I think I would be happier if the recipe used either dill or basil, rather than mixing them. One more proof that we are all different, I guess. Thank you for giving me this chance to refine my tastes.

[Melanie D]

This smelled wonderful as it cooked, but we really did not like the taste. It tastes completely different than it smells.