Lemon Garlic Chicken
Posted by: Pepper Tue, 8 Feb 2005, at 4:37 p.m.
2 cups all-purpose flour
Freshly ground black pepper
1 tablespoon paprika, plus more for garnish (divided)
1 teaspoon kosher salt
1/4 cup olive oil
8 large bone-in chicken thighs, skin removed
8 cloves garlic
4 cups chicken broth or stock
1/4 cup fresh Meyer lemon juice
1/2 cup dry white wine or water
1 teaspoon dried oregano
1 Meyer lemon, cut into 8 thin slices
Chopped parsley for garnish
Preheat oven to 350 degrees.
In a paper bag or large locking plastic bag, combine flour, pepper, paprika and
salt. Shake bag to mix contents thoroughly. Set aside 4 tablespoons of mix.
Heat oil in large, nonstick frying pan. Dredge each thigh well in flour, shaking
off excess. Brown thighs well in hot oil on each side until golden, then remove
to a shallow casserole large enough to hold all 8 pieces of chicken.
Add garlic cloves to the oil and saute briefly. Add the reserved 4 tablespoons
of flour mix and stir well into oil to make roux. Gradually add chicken stock,
stirring continually until sauce begins to thicken. Add lemon juice and wine or
water and simmer 5 minutes. Add oregano. Simmer another 3 to 4 minutes.
Carefully pour sauce over chicken, scattering garlic cloves evenly throughout
dish. Top each piece of chicken with a lemon slice. Cover securely with aluminum
foil. Using a toothpick, punch 3 evenly spaced holes in foil. Bake, covered, for
Remove from oven and garnish with parsley and paprika.