CHICKEN AND GRAVY
Can be prepared in 45 minutes or less.
Number Of Ingredients 10
Steps:
- In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinate, covered, 15 minutes. Pat chicken dry.
- In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and sauté chicken, skin side down, until golden, about 2 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plate and simmer, covered, 15 minutes, or until springy to the touch and just cooked through.
- Stir in parsley and serve over rice.
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