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.
Don't be put off by the amount of garlic in this - you will hardly taste it in the final dish. This is adapted from Richard Olney's Simple French Food - I reduced the amount of garlic and lemon and simplified some of the instructions.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 4|
|Calories from Fat: 293 (54%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 170.5mg||52 %|
|Sodium 624.7mg||22 %|
|Potassium 710.8mg||19 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 18.2g|
|Protein 39.2g||56 %|
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Calories per serving: 538
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