1. Preheat oven to 350°.
2. Bring stock, garlic to a boil, remove from heat add lemon juice and white wine.
3. Heat 1 tsp butter and oil in pan. Sauté chicken skin side down until skin is crisp.
4. Put chicken in baking dish.
5. Make roux: Heat 1 tsp butter and cook 3 tsp flour until lightly brown.
6. Add roux to stock and whisk until slightly thickened and smooth.
7. Pour stock and garlic over chicken.
8. Add lemon slices.
9. Bake 30 -40 minutes.
10. Top with parsley and serve.