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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This is a recipe that I clipped from the Toronto Star many years ago. It is very easy to make and very tasty! Ingredients:
4 cloves garlic, finely chopped |
4 large shallots, finely chopped |
4 tablespoons chopped fresh dill or 1 tablespoon dried dill |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
1 tablespoon paprika |
2 tablespoons olive oil |
2 tablespoons vegetable oil |
2 tablespoons lemon juice |
2 lbs chicken thighs |
3 tablespoons whole wheat flour |
1 cup chicken stock |
Directions:
1. Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
2. Add chicken and turn to coat the pieces.
3. Cover and marinate at room temperature for at least 1 hour, turning occasionally.
4. Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
5. Baste with the liquid in the pan every 20 minutes.
6. Remove chicken to a platter.
7. Keep warm until the sauce is ready.
8. Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
9. Heat the stock.
10. Pour the liquid from the baking pan into a medium saucepan.
11. Whisk the hot stock into the saucepan.
12. Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
13. If the sauce is too thick, thin with a little more stock.
14. Serve over chicken.
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