POULET AU CITRON-RICHARD OLNEY

15 medium cloves Garlic peeled (not crushed)

2 1/2 cups Chicken Stock

4 Chicken legs, with bones, and skin

3 tablespoon Butter

1/2 Lemon all white cut off, thinly sliced

2 tablespoon Flour

1/2 cup Dry white wine




Directions


You will need: a stove and oven proof casserole dish (if you don't have a cover, use tin foil). A medium saucepan. 1. Heat some water in a saucepan and boil garlic cloves for 5 minutes. Drain and reserve garlic. 2. Heat stock in a saucepan, simmer garlic cloves in the stock, covered, for 40 minutes. Remove the garlic, reserving both garlic and stock. 3. Meanwhile, lightly brown the chicken legs in the butter in a heavy-bottomed casserole dish, about 15 minutes per side. Set aside. Preheat the oven to 375. 4. Pour off all but 1 or 2 tablespoons of the fat. Stir the flour into the fat for a minute or two. Add the wine, and heating over medium high heat, scrape any browned bits off the bottom. Stir until smooth. Add the stock and stir, then transfer to smaller saucepan and simmer for 15 minutes to reduce. 5. Return the chicken to the casserole and cover with the lemon slices and garlic. Pour the gravy over the chicken. 6. Bake for 45 minutes. Chicken will be wonderfully tender and the gravy is excellent.