4 chocolate squares
4 squares unsalted butter
1 egg
1 cup brown sugar
2 cups white sugar
2 teaspoons lemon zest
2 teaspoons lemon extract
1/4 cup lemon zest
1 1/2 cups chicken broth
3 tablespoons chicken bouillon granules
2 teaspoons white sugar
Slice the chocolate squares down the center into four equal pieces. Place one half of each piece in the bottom of a greased 9x13 inch pan.
Prepare a small saucepan by placing one piece of chocolate in the center and pressing down. Mix together the brown sugar, butter, egg, brown sugar and white sugar. Stirring well, pour into the prepared pan. Cover, and refrigerate for about 2 hours.
Remove chocolate pieces from the pan and pack them into green plastic bags. Put a layer of white sugar between the chocolate pieces and spread it over the sugar. Tuck foil edges under the chocolate pieces, and seal tightly with a fork.
Heat oil in a large saucepan over medium heat. Add chicken broth and stir until chicken is cooked through. Add bouillon, chicken bouillon, white sugar and lemon zest to the pan. Cook over medium heat for about 10 minutes, stirring occasionally. Remove chicken from the pan and place into the pan with the chocolate pieces.
Remove foil, and brush the top of the chocolate pieces with chicken bouillon granules and lemon zest. Spoon chicken mixture into the pan with the chicken pieces, bringing the thigh to the center. Top with brown sugar syrup and lemon zest.
Pour chicken broth and lemon syrup over the chicken and spread over the bottom of the pan. Place a layer of lemon cream over the top of the lemons.
Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear.