Lemon And Rosemary Chicken

• 1 tbsp olive oil
• 18 None chicken thigh fillets
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup dry white wine
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 1 tbsp coarsely chopped fresh rosemary
• 1 tsp cornstarch, mixed with 1 tbsp water until smooth
• 1/4 cup heavy cream

1. Heat oil in a large saucepan over high heat. Working in batches, cook chicken until browned. Remove from pan.
2. Add garlic, stock, wine, lemon zest, lemon juice and rosemary to pan. Bring to a boil.
3. Return chicken to pan. Reduce heat and simmer for 20 mins, or until chicken is tender. Remove chicken from pan.
4. Add cornstarch slurry to pan. Stir until sauce boils and thickens slightly. Reduce heat and add cream. Return chicken to pan and stir until hot.

olive oil, chicken thigh, garlic, chicken stock, white wine, lemon zest, lemon juice, fresh rosemary, cornstarch, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/36598 (may not work)