Directions:
- In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinate, covered, 15 minutes. Pat chicken dry.
- In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and sauté chicken, skin side down, until golden, about 2 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plate and simmer, covered, 15 minutes, or until springy to the touch and just cooked through.
- Stir in parsley and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1083.77 Kcal (4538 kJ) | ||
| Calories from fat | 624.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.42g | 107% | |
|---|---|---|---|
| Cholesterol | 156.97mg | 52% | |
| Sodium | 2260.78mg | 94% | |
| Potassium | 786.16mg | 17% | |
| Total Carbs | 62.74g | 21% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 54.03g | 108% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.3mg | 24% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 190.71 Kcal (798 kJ) | ||
| Calories from fat | 109.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 107% | |
|---|---|---|---|
| Cholesterol | 27.62mg | 52% | |
| Sodium | 397.82mg | 94% | |
| Potassium | 138.34mg | 17% | |
| Total Carbs | 11.04g | 21% | |
| Sugars | 0.12g | 3% | |
| Dietary Fiber | 0.71g | 16% | |
| Protein | 9.51g | 108% | |
| Vitamin C | 2.5mg | 24% | |
| Iron | 0.8mg | 24% | |
| Calcium | 15.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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