Chicken Thighs with Lemon and Garlic

Recipe by walter smiley
READY IN: 1hr 35mins




  • Put the broth into a pan and bring to a broil.
  • Add the garlic cloves, cover and simmer gently for 40 minutes.
  • Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.
  • Transfer them to an ovenproof dish.
  • Preheat the oven to 375F.
  • Strain the broth 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 broth.
  • Cook, stirring until the sauce has thickened and is smooth.
  • Season with salt and pepper.
  • Pour the sauce over chicken, cover, and cook for 40-45 minutes.
  • If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency.
  • Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.