Provencal Chicken Thighs with Lemon and Garlic
2 1/2 cups chicken stock
20 large garlic cloves
2 tablespoons butter
1 tablespoon olive oil
8 chicken thighs
1 lemon peeled, pith removed and thinly sliced
2 tablespoons all purpose flour
2/3 cup dry white wine
Salt and ground pepper
Chopped fresh parsley to garnish
Put the stock into a pan and bring to a boil. Add the garlic cloves and simmer gently for 40 minutes. Heat the butter and the oil in a saute or frying pan, add the chicken and cook gently on all sides until golden. Transfer them to an ovenproof dish. Preheat the oven to 375F.
Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. Add the flour to the fat remaining in the pan where the chicken was browned and cook, stirring for one minute. Add the wine, stirring constantly and scarping the bottom of the pan, then add the stock. Cook, stirring, until the sauce has thickened and is smooth. Season with salt and pepper to taste.
Pour the sauce over the chicken, cover and bake or 40-45 minutes.
Sprinkle with chopped parsley and serve over white rice or with boiled new potatoes.