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Chicken Thighs w/ Lemon & garlic ***
Servings: 4
2 1/2 cups chicken stock
20 large garlic cloves
2 tbsp butter
1 tbsp olive oil
8 checken thighs
1 lemon, peeled, pited, thin sliced
2 tbsp flour
2/3 cups dry white wine
s&p
parsley or basil for garnish
enough rice
+ boil stock in a pan
+ add garlic
+ cover and simmer for 40 min
+ heat butter and oil in saute pan
+ add checken and slowly cook both sides
+ transfer to oven proof dish
+ preheat oven to 375
+ strain stock and reserve
+ add lemon, garlic to chicken
+ add flour to the browning pan and cook stirring for 1 min
+ add wine stirring and scraping pan bottom
+ add stock
+ cook till thick and smooth
+ s&p
+ add sauce to checken
+ bake 40-45 min
+ serve with rice

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Chicken_Thighs_with_Lemon_and_garlic
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