Preheat oven to 350°.

Bring stock, garlic to a boil, remove from heat add lemon juice and white wine.

Heat 1 tsp butter and oil in pan. Sauté chicken skin side down until skin is crisp.

Put chicken in baking dish.

Make roux: Heat 1 tsp butter and cook 3 tsp flour until lightly brown.

Add roux to stock and whisk until slightly thickened and smooth.

Pour stock and garlic over chicken.

Add lemon slices.

Bake 30 -40 minutes.

Top with parsley and serve.