Chicken Braised with Lemon and Garlic

1. 1

   Preheat the oven to 450.

2. 2

   Cook the garlic in boiling water for 10 minutes, then drain.

3. 3

   In an 8-by-11-inch roasting pan, season the chicken legs with salt and pepper and scatter the garlic, thyme, lemon slices and bay leaf around them.

4. 4

   Whisk the stock, then the wine into the flour and pour over the chicken.

5. 5

   Cover tightly with foil, bring to a boil on the stove, then braise in the oven for 20 minutes.

6. 6

   Reduce the oven temperature to 350, remove the foil and turn the legs.

7. 7

   Braise for about 1 hour and 10 minutes longer, or until tender.

8. 8

   Transfer the chicken and garlic to a platter.

9. 9

   Skim the fat off the sauce and simmer until slightly reduced, about 10 minutes.

10. 10

    Serve with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.