10 chicken thighs (or other pieces of your choice)
20 garlic cloves
2-1/2 cups chicken stock
3 tbsps butter with 3 tbsps vegetable oil (or canola)
3 tbsps flour
2/3 cup cry white wine
1 or 2 lemons peeled and sliced thin
parsley or garnish
Put garlic cloves in chicken stock in a pan and simmer for about 40 minutes or until garlic is tender. Remove and drain. Save both
In a large skillet, melt the butter and oil. Brown the chicken. Remove the chicken to a casserole dish. Scatter the garlic cloves over the chicken as well as the lemon slices. In the same skillet as you browned the chicken, remove any excess fat. Then add the flour and whisk for about 1 minutes. Add the wine and deglaze the pan. Add the chicken broth and cook until sauce thickens. Salt and pepper to taste.
Pour sauce over chicken. Cover. Bake at 375 degrees for about 40-45 minutes.
Garnish with parsley.