Chicken with Lemon and Garlic: 

 

20 Cloves of Garlic

2 Cups Chicken Stock

Eight Chichen Thighs (I used legs and thighs)

2 tbl sp olive oil

2 tb sp butter

2/3 cup white wine

2 tbl flour

Salt and Pepper

2 lemons, peeled to pulp and sliced in rings

 

Put the garlic whole in the chicken stock and simmer for 40 minutes.  While this is cooking brown your chicken on both sides in the olive oil and butter.  Remove Chicken and place in oven proof pan set aside.  Brown flour in chicken drippings, add white wine and deglaze pan.  Strain Garlic from broth and arrange over chicken in baking pan.  Also arrange the lemons atop the chicken pieces.  Using reserved broth, make a sauce from the frying pan combining the wine, flour, dripping and broth.  Pour over chicken.  Bake at 375 for 45 Minutes.   Serve with rice.