Categories: Chicken

Ingredients

• 6 skinless Chicken Thighs
• 2 tablespoon minced Garlic
• 1 tablespoon Lemon Juice
• 1/3 cup + 1 tablespoon All Purpose Flour
• 3 slices Bacon, chopped
• 1 tablespoon Butter
• 1 medium sized Onion, sliced thinly
• 1 tablespoon dried Oregano
• 1 teaspoon freshly chopped Parsley
• 1 cup Chicken Stock
• 1/4 cup fresh Cream
• Salt and Pepper to taste

Directions

1. Rub one teaspoon minced garlic and lemon juice on the chicken and keep aside.

2. Heat a skillet and add the bacon. Fry the bacon for 4-5 minutes till nicely brown. Remove the bacon with a slotted spoon and set aside, while leaving all the fat in the pan.

3. Season the flour well with salt and pepper, and dredge each chicken piece lightly with the flour mixture.

4. Add butter to the pan and slide in the chicken pieces one by one into the pan.

5. Pan fry on high heat for 3-4 minutes on each side till golden brown. Remove the chicken and set aside.

6. In the same pan, add the remaining tablespoon of garlic and onions. Stir fry till the onions are cooked.

7. Add the bacon, oregano, salt, pepper and chicken stock and bring to a boil.

8. Add a tablespoon of flour to 1/4 cup water and stir till no lumps are visible. Add this to the pan, and stir continuously while bringing to a boil. The sauce should thicken up slightly.

9. Add the chicken pieces, and cover and cook for 20 minutes. Once the chicken is cooked, stir in the fresh cream.

10. Add a little more stock if required. Adjust the seasoning and switch off the flame. Stir in the parsley and serve hot.

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