Description

Inspired from a lemon festival in France, this simple dish has a zesty lemon flavor and is prepared with a few simple ingredients in less than an hour. The sauce can be prepared creamy or authentic with no heavy cream.

Ingredients

• 6 chicken thighs, with skin
• salt and pepper
• 1 T. flour
• 1 T. unsalted butter, for cooking the chicken
• 1 t. olive oil, for cooking the chicken
• 2 bay leaves
• 1 shallot, finely diced
• cloves from 1 whole garlic bulb, sliced and germs removed
• 17 oz. white chicken stock
• 2 oz. white wine
• 1 T. dried mixed herbs
• 1 lemon, skin and white part peeled, then sliced
• 5 oz. or less heavy cream, optional
• parsley or thyme, for garnish, optional

Steps

1. Bring the stock to a gentle boil; add the garlic slices; let simmer for 5 minutes; remove from heat. Set aside.
2. While heating and simmering the stock, season chicken with salt and pepper; dust chicken with flour.
3. Heat the oil in an ovenproof Dutch oven or stock pot over medium-high heat. Add the chicken; sear until golden brown on all sides (about 5 minutes per side). Once done, transfer chicken to a platter. Transfer and reserve the excess cooking fat to a small bowl.