When I cook something that works well, I tend to go back to the recipe - or a version of it - shortly after. So this chicken with garlic and lemon is a version of the chicken and mushroom dish from last week.
4 chicken thighs
1dstsp olive oil (or vegetable, if you prefer)
150ml chicken stock
1 lemon, quartered
1 head garlic, separated into cloves
In a casserole (if it can contain the chicken in one layer) or large saute pan, gently brown the chicken, salted, in the butter and oil.
Add the stock, lemon, garlic, and rosemary. Cover, and simmer over a low flame for 30 minutes. Uncover the pan, and allow the sauce to reduce until it is syrupy.