Home again after over 2000 miles driving through France and Spain, through sunshine, rain and thunderstorms and staying on campsites, trucker stops and one Michelin Star restaurant! A great road trip with my lovely husband, John.
Actually, we were back about a week ago but the hot sun and lots of rain that we had whilst we were away meant all the vegetables I had planted before were completely swamped with weeds and I have had to dig everything out and completely replant – which took lots of time as you can imagine!
Anyway, back to the blog now – with lots of fresh ideas from the Mediterranean. We ate a lot of fish and chicken, garlic, tomatoes, and salads so the theme for today is a little along those lines.
Chicken thighs with Garlic and Lemon (this will definitely keep the vampires away!)
- 1/2 pint chicken stock (cube will do)
- 8 – 10 garlic cloves (yes, really!)
- 1 tablespoon butter
- 1 dessertspoon of olive oil
- 2 -3 chicken thighs
- 1 small lemon, peeled and pith removed and sliced thinly
- 1 tablespoon plain flour
- 75 ml of water or white wine
- salt and pepper
Put the stock in a pan and bring to the boil. Add the garlic cloves, cover and simmer for 40 minutes. Heat the butter and oil in a frying pan, add the chicken and fry gently on all sides until golden. Transfer to an ovenproof dish.
Heat the oven to 190oC. Strain the garlic stock and reserve. Put the cooked garlics and sliced lemons into the dish with chicken. Add the flour to the fat in the pan (from frying the chicken) and cook for a minute. Gradually add the wine or leftover garlic stock (or a mixture), stirring all the time till thickened and smooth. Pour over the chicken, cover and cook in the oven for 40 – 45 minutes, taking the cover off about 10 minutes before the end to brown. Scatter over chopped parsley or basil and serve with new potatoes and a crisp salad.