Chicken with Lemon & Garlic

• Quarter cup extra virgin olive oil
• 8 skinless chicken thighs (around 800-900g)
• 1 large lemon with the skin and pith removed, sliced thinly
• 1 large bulb garlic, separated and peeled
• extra virgin olive oil2 tablespoons plain flour
• 3 cups chicken stock
• Brown rice and salad, to serve

1. Preheat the oven to 190^oC.
2. Heat the oil in a frying pan and fry the chicken thighs in batches. Brown on all sides.
3. Transfer the thighs to a casserole or oven-proof dish and distribute lemon slices and garlic cloves over the top.
4. Add the flour to the frying pan that the thighs were browned in and cook, stirring constantly, for 1 minute or until the flour becomes ‘biscuity’.
5. Add a little stock, stirring constantly and scraping the bottom of the pan, then add the rest of the stock. Continue to stir until the sauce is thickened and smooth. Season with pepper.
6. Pour the sauce over the chicken. Cover with a lid or foil and cook in the oven for 40-45 minutes. Remove the lid or foil for the last 5 minutes of cooking if the sauce seems too runny.

Serve with brown rice and salad.