| Lemon Garlic Chicken Spa Eastman Classical ingredients explain the success of this recipe, of which many versions exist both in Italy and Spain. This one is French, though. 1 pint or 2 1/2 cups chicken stock 20 big garlic cloves 1 oz or 2 tbsp butter 1 tbsp olive oil 8 chicken thighs 1 lemon, peeled, seeded, thinly sliced 1/4 pint or 2/3 cup dry white wine Salt and pepper, freshly ground Fresh parsley or basil, to garnish Serve with new potatoes or rice. Makes 4 servings. 1. In a casserole, bring stock to boil. Add garlic and simmer uncovered 40 minutes. Meanwhile, heat butter and oil in large skillet and cook chicken thighs till golden. Place chicken in oven dish. Preheat oven to 375°F. 2. Strain stock and reserve. Arrange garlic and lemon around chicken. Sprinkle some flour in skillet used to cook chicken and stir for 1 minute. Pour in wine, stirring continuously, then add stock; cook till thickened and smooth. Add salt and pepper to taste. 3. Pour sauce over chicken, cover and cook in oven 40-45 minutes. If need to thicken sauce, pull out chicken and bring sauce to boil to reduce it. Serve with new potatoes or rice and garnish with parsley.
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