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Prep 1 hr 30 mins
Cook 1 hr
This is a recipe that I clipped from the Toronto Star many years ago. It is very easy to make and very tasty!
- 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
- 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.
- Add chicken and turn to coat the pieces.
- Cover and marinate at room temperature for at least 1 hour, turning occasionally.
- 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.
- Baste with the liquid in the pan every 20 minutes.
- Remove chicken to a platter.
- Keep warm until the sauce is ready.
- Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
- Heat the stock.
- Pour the liquid from the baking pan into a medium saucepan.
- Whisk the hot stock into the saucepan.
- Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
- If the sauce is too thick, thin with a little more stock.
- Serve over chicken.
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.
This smelled wonderful as it cooked, but we really did not like the taste. It tastes completely different than it smells.