Shelly's Recipe

CHICKEN THIGHS WITH GARLIC AND LEMON

Category: Chicken

8 chicken thighs (I prefer to use boneless and skinless)
2 1/2 cups chicken bouillon
20 garlic cloves, peeled
1 tbsp butter
1 tbsp olive oil
1 lemon, peeled and thinly sliced
3 tbsp flour
2/3 cup white wine
Salt and pepper to taste

Simmer the garlic cloves in the chicken bouillon, covered for 40 minutes.

Heat the butter and oil in a skillet and brown the chicken thighs on all sides. Transfer chicken thighs to a casserole dish. Remove the garlic cloves from the chicken stock and arrange them around the chicken thighs. Add the lemon slices on top.

Add the flour to the drippings remaining in the skillet from the chicken and stir, cooking for about 30 seconds. Add the wine, stirring constantly. Add the broth. Bring to a boil and stir until the sauce has thickened. Season with salt and pepper. Cover and bake at 375F for 40 to 45 minutes. Serve over rice or boiled potatoes. (Serves 4)