3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons olive oil
2 teaspoons all-purpose flour
1 1/5 teaspoons crushed red pepper
1 teaspoon salt
1 cup chicken broth
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
1/2 teaspoon lemon juice
Brown bone in a large skillet over medium heat. Stir in the garlic and olive oil. Bring to a boil, then reduce heat to medium, cover and simmer, stirring occasionally, for about 30 minutes. Pour in the chicken broth and heat. Stir in flour, raisins and salt. Bring to a boil, then reduce heat to low. Increase the chicken broth to cover, then add the flour mixture just to cover. Heat about 5 minutes, stirring constantly. Reduce heat to medium. Simmer about 15 minutes, or until chicken is cooked through.
Remove chicken from the broth. Place in a large stock pot with enough water to cover. Bring to a boil, then reduce heat to low and simmer until tender but not dry, about 20 minutes. Drain and cut into serving size pieces.
Remove the foil from the bottom of the chicken containers. In a small, microwave safe bowl, mix the chicken with the flour, olive oil, lemon juice and pepper, adding to them as needed. Pour over chicken, with aluminum foil and clean or dry salt.
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