The recipe is from a cookbook about Mediterranean food. Versions of this recipe could be found in Spain, Italy and France, and of course in Dalmatia. I made it several times already and every time was perfect, so I decided to share it with you.
Put the stock into the pan and bring to the boil. Add the garlic cloves, cover and simmer gently for 40 minutes.
Heat the butter and oil in a sauté or frying pan, add the chicken thighs (you can cut them in halves) and cook them gently on all sides until golden. Transfer them to an ovenproof dish.
Preheat oven to 190°/375°/gas 5.
Strain the stock 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 scarping the bottom of the pan, than add the stock. Cook stirring until the sauce has thickened and is smooth. Season it with salt and pepper.
Pour the sauce over the chicken, add dried basil, cover and cook in the oven for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches desired consistency.
Scatter over the chopped parsley (or fresh basil) and serve with boiled new potatoes or rice.