4 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 lbs chicken thighs
3 tablespoons whole wheat flour
1 cup chicken stock
Steps:
Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
Add chicken and turn to coat the pieces.
Cover and marinate at room temperature for at least 1 hour, turning occasionally.
Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
Baste with the liquid in the pan every 20 minutes.
Remove chicken to a platter.
Keep warm until the sauce is ready.
Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
Heat the stock.
Pour the liquid from the baking pan into a medium saucepan.
Whisk the hot stock into the saucepan.
Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
If the sauce is too thick, thin with a little more stock.
Serve over chicken.
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