Garlic Dill Chicken

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

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 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.