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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the broth into a pan and bring to a broil. | 2. Add the garlic cloves, cover and simmer gently for 40 minutes. | 3. Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown. | 4. Transfer them to an ovenproof dish. | 5. Preheat the oven to 375F. | 6. Strain the broth and reserve it. | 7. Distribute the garlic and lemon slices among the chicken pieces. | 8. Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute. | 9. Add the wine, stirring constantly and scraping the bottom of the pan, then add the broth. | 10. Cook, stirring until the sauce has thickened and is smooth. | 11. Season with salt and pepper. | 12. Pour the sauce over chicken, cover, and cook for 40-45 minutes. | 13. If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency. | 14. Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
garlic	20	cloves		89.4	19.836	3.8160000000000003	0.3
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
lemon	1		peeled sliced	1.2808	0.4116	0.0486	0.0132
plain flour	2	tablespoons		-	-	-	-
white wine	2/3	cup		-	-	-	-
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.