#This recipe uses classic flavourings for chicken. Versions of it can be found in Spain and Italy. This particular recipe, however, is of French origin.#
Put the stock into a pan and bring to the boil. Add the garlic doves, cover and simmer gently for 40 minutes.
Heat the butter and oil in a sauté or frying pan, add the chicken thighs and cook gently on all sides until golden. Transfer them to an ovenproof dish. Preheat the oven to 190°C/375oF/Gas 5.
Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring, for 1 minute.
Add the wine, stirring constantly and scraping the bottom of the pan, then add the stock. Cook, stirring, until the sauce has thickened and is smooth. Season with salt and pepper.
Pour the sauce over the chicken, cover, and cook in the oven for 40-45 minutes.
If a thicker sauce is required, lift out the chicken pieces, and reduce the sauce by boiling rapidly, until it reaches the desired consistency. Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.