600 ml chicken stock
20 large garlic cloves, peeled
25g butter
15ml olive oil
8 chicken thighs
1 lemon, peeled, pith removed and thinly sliced
2 tablespoons plain flour
150ml dry white wine
salt and pepper
parsley or basil to garnish
Preheat the oven to 190c.
Bring the stock to boil then add the garlic cloves and simmer gently for 30 minutes.
Heat the butter and oil in a large frying pan and fry the chicken until lightly golden on all sides.
Transfer to an ovenproof dish.
Strain the stock and put to one side.
Add the garlic and lemon slices to the chicken.
Add the flour to the fat in the frying pan then gradually add the stock, stirring until it has thickened. Season with salt and pepper.
Pour the sauce over the chicken, cover with a lid and cook for 45 minutes.
Remove the lid and cook for a further 10 minutes until golden and bubbling.
Sprinkle over the parsley or basil.
