Creamy Garlic Chicken
INGREDIENTS
4 chicken legs (Maryland)
½ cup white flour
1 tablespoon oil
2 tablespoon butter
1 cup chicken stock
1 whole head of garlic, cloves peeled
juice of half a lemon
salt and pepper
½ cup cooking cream (or ¾ cup normal runny cream)
DIRECTIONS
Preheat oven to 180 degrees fan bake.
On a plate, place flour and season well with salt and pepper, then mix to combine. Now take your chicken legs and dredge them in the flour to coat.
Place a casserole dish on a medium heat and place 1 tablespoon of oil and 1 tablespoon of butter into the pan.
Once the pan is hot, add your chicken and sauté for 4-5 minutes on each side until golden. Take the chicken out of the pan and set aside.
Reduce the heat to low and add the last 1 tablespoon of butter to the pan. Once melted, add your garlic cloves. Stir often, cook for 3-4 minutes until light brown.
Add the chicken stock, and lemon juice and let the liquid bubble away for a few minutes.
Add the cream and the chicken back into the pan. Bring up to the boil and transfer to the oven to finish cooking the chicken for around 20 minutes or when juices run clear. Taste the sauce and adjust seasoning if needed.
Finish with chopped parsley and serve with a green salad and mashed potato.
