LEMON CHICKEN WITH FRESH PARSLEY AND GARLIC

6 - 8 chicken thighs

3 teaspoons mustard powder

3 large cloves garlic

Juice of one lemon

2 Tablespoons cream

3 tablespoons chopped parsley

1 cup of chicken stock



Butter oven proof dish preferably one with a lid - otherwise cover with foil. Wash thighs and roll (well) in flour. Place in dish and sprinkle with mustard. Season with salt and pepper and garlic. Add chicken stock (liquor must almost cover thighs). Squeeze over lemon juice.

Bake in 180 deg C oven for approx 1 - 1/2 hours. Before serving add cream and chopped parsley.