May 2, 2010
Baked Lemony-Garlic Chicken
This is a delightful dish to serve with crusty bread to soak up every bit of the sauce. I made this with my daughter and we both enjoyed it. This one is for you Melissa :)
8 pieces of skinless, boneless chicken thighs
3 cups organic chicken stock
25 garlic cloves, peeled
2 Tbsp. olive oil
1 Tbsp. butter
2 lemons, peeled, rind removed and sliced thinly
3 Tbsp. flour
3/4 cups dry white wine
salt and black pepper to taste
1 small bunch sweet basil, chopped for garnishing
1. Dry chicken with paper towels and season well with salt and pepper. Add chicken stock in a saucepan and bring to a boil over high heat. Add in garlic cloves and simmer on low for 45 minutes. Meanwhile, heat oil and butter in a pan and fry chicken pieces are golden on all sides. Remove and transfer them into an ovenproof dish with lid. Preheat oven to 375°F.
2. Remove garlic from the chicken stock. Distribute the garlic and and lemon slices evenly among the chicken pieces.
3. Reheat the pan in which the chicken was browned, add flour to mix in with the brownings for about 2 minutes. Add in the wine, stirring constantly and then gradually add in the stock, making sure that mixture is smooth and free of lumps (use a small whisk). Continue doing this until the sauce has thickened. Season with salt and pepper.