Provided that this recipe calls for 20 cloves of garlic, I expected a very garlicky dish. However, the most standing out aroma and taste here is coming from lemon. Sauce is just perfect for mopping up with some fluffy bread.
Chicken with lemon and garlic (French version)
2 1/2 cups chicken stock
20 garlic cloves
2 tablespoons butter
1 tablespoon olive oil
8 chicken thighs
1 lemon, peeled and thinly sliced
2 tablespoons flour
2/3 cups dry white wine
salt and ground black pepper
1) Simmer stock with garlic cloves for about 30-40 minutes. Cook chicken in oil and butter on all sides until golden, then transfer to overproof dish. Scatter garlic from the stock and lemon slices over the chicken. Preheat the oven to 180 degrees Celcius
2) Add flour to the fat in the pan and cook for about a minute. Gently stir in wine and then stock, and cook, stirring, until thickened and smooth. You can use potato masher to break any lumps. Season.
3) Pour sauce over chicken and bake for about 40-45 minutes. Check that chicken is not pink on the inside before you take it out of the oven.
Serve with rice or boiled new potatoes.
20 garlic cloves
2 tablespoons butter
1 tablespoon olive oil
8 chicken thighs
1 lemon, peeled and thinly sliced
2 tablespoons flour
2/3 cups dry white wine
salt and ground black pepper
1) Simmer stock with garlic cloves for about 30-40 minutes. Cook chicken in oil and butter on all sides until golden, then transfer to overproof dish. Scatter garlic from the stock and lemon slices over the chicken. Preheat the oven to 180 degrees Celcius
2) Add flour to the fat in the pan and cook for about a minute. Gently stir in wine and then stock, and cook, stirring, until thickened and smooth. You can use potato masher to break any lumps. Season.
3) Pour sauce over chicken and bake for about 40-45 minutes. Check that chicken is not pink on the inside before you take it out of the oven.
Serve with rice or boiled new potatoes.
No comments:
Post a Comment