Lemon Chicken

 Ingredients

➣1.5 kg skinless chicken thighs

➣20 peeled garlic cloves

➣2 lemons, unpeeled (squeeze and use the rinds)

➣2 teaspoons oregano leaves

➣2 teaspoons sage (chopped)

➣1 teaspoon rosemary leaves

➣2 tablespoons olive oil

➣½ teaspoon ground peppercorns

Sal

➣1 cup oil (tea)

➣1 cup dry white wine

➣1 chicken stock cube dissolved in 1 cup of water

➣2 tablespoons of butter

➣1 lemon juice

 preparation mode

In a plastic bag, place the drumsticks, garlic cloves, juice and lemon peels (with pomace), herbs, olive oil, black peppercorns and salt to taste. Mix, close tightly and refrigerate for 48 hours, stirring occasionally.

Drain and reserve the drumsticks and garlic cloves. Over high heat, heat the oil in a large frying pan, arrange the drumsticks side by side and fry until golden brown (about 10 minutes). Turn the drumsticks, add the garlic cloves and brown on the other side (another 10 minutes).

Drain the excess fat from the skillet, return to medium heat, add the wine and chicken stock and let the sauce reduce and darken (about 8 minutes).

Off the heat, add the butter and lemon juice, mix and serve.