2 cloves garlic, minced
1 tsp tarragon
1/2 tsp thyme
1/4 tsp salt
2 tsp plus
1 1/2 tsp olive oil, divided
2 tsp butter
1/4 cup brown rice flour
1 14-oz. can chicken broth or 1 3/4 cup homemade chicken stock
1/4 cup dry vermouth, dry sherry, or milk
3/4 cup milk
1 cup Parmesan cheese, divided
1/2 cup sliced, pitted olives
1 2-oz. jar sliced, drained pimiento
Rub all surfaces of chicken with cut lemon.
Blend garlic, herbs, salt, and 1 1/2 teaspoons of the olive oil.
Spread skin sides of chicken with marinade.
Cover and refrigerate for several hours.
In a large frying pan, heat butter and the remaining 2 tablespoons oil.
Brown chicken pieces well, a few at a time.
Place skin-side-up in a single layer in a shallow baking dish about 9x12 inches.
Reserve 2 tablespoons fat in frying pan.
Blend in flour.
Gradually add chicken broth, wine, and milk.
Cook, stirring, until thickened.
Simmer, uncovered, about 10 minutes, stirring occasionally.
Blend in 1/2 cup of the Parmesan cheese.
Sprinkle chicken with olives and pimiento.
Cover with sauce.
Top with the remaining 1/2 cup Parmesan.
Bake, uncovered, at 350° 30 minutes, or until chicken is tender.