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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
shallot	4		chopped	-	-	-	-
dill	4	tablespoons	chopped	80.52	14.5649	4.2187	3.8386
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
chicken thigh	2	lbs		3986.4	7.1574	86.7948	400.7238
wheat flour	3	tablespoons		76.5	16.1932	2.9723	0.5625
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88

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