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Add a photoServings: 12
Ingredients
- 20-25 cloves of garlic
- 2 c. chicken stock
- 1 chicken, cut up
- Salt and pepper
- Butter
- 1 lemon
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 c. dry white wine
Directions
- Peel garlic. Parboil for 5 min. Drain and poach in chicken stock for 40 min with cover on. Salt and pepper chicken. Heat butter in skillet and brown chicken thoroughly. Place chicken in a casserole with a lid.
- Drain poached garlic, saving chicken stock. Scatter garlic over chicken in casserole. Peel and slice lemon. Remove seeds and scatter over chicken and garlic.
- Sauce: Make a roux by melting 2 Tbsp. butter, adding the flour and whisking while cooking for a few seconds. Don't brown. Add in wine and reserved chicken stock. Whisk till smooth and simmer 15 min. Pour sauce over chicken. Cover and bake for 40 to 45 min at 375 degrees F. Correct seasonings. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 224 | 68% |
| Total Fat 25.12g | 31% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 204mg | 9% |
| Potassium 263mg | 8% |
| Total Carbs 3.28g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.2g | 0% |
| Protein 20.09g | 32% |
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