Garlic Dill Chicken

READY IN: 2hrs 30mins
Recipe by Irmgard

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

Top Review by 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.

Ingredients Nutrition

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.

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