New York City Chefs Daily Recipe for 12/03/2001 : Recipe for Chicken with Lemon and Garlic
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Chicken with Lemon and Garlic recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/03/2001 : Recipe for Chicken with Lemon and Garlic
"Chicken with Lemon and Garlic"

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  Arqua Restaurant
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"As we graze it grows"

2 1/2 cups chicken stock
20 large cloves of garlic
2 tablespoons butter
1 tablespoon olive oil
1 peeled lemon, pith removed, sliced thin
8 chicken thighs
2 tablespoons plain flour
2/3 cup dry white wine
Salt and ground black pepper
Chopped fresh parsley or basil, to garnish
Rice, or New Potatoes to serve

Put the stock into a pan and bring to a boil.  Add the garlic cloves, cover and simmer gently for 40 minutes.  Heat the butter and oil in a sauté or frying pan, add the chicken thighs and cook gently on all sides until golden.  Transfer them to an ovenproof dish.  Preheat the oven to 375 degrees.  Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for one minute.  Add the wine, stirring constantly and scraping the bottom of the pan, then add the stock. Cook, stirring, until the sauce has thickened and is smooth.  Season with salt and pepper.  Pour the sauce over the chicken, cover, and cook in the oven for 40 to 45 minutes.  If a thicker sauce is required, lift out the chicken pieces, and reduce the sauce by boiling rapidly until reaching the desired consistency.  Sprinkle with chopped parsley or basil and serve with rice or boiled new potatoes.  Serves 4.
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