Lemony chicken

Yield: 8 Servings

Measure Ingredient
12 \N To 16 chicken thighs, skin removed
1 cup Lemon juice
1 cup Flour
½ teaspoon Salt
\N \N Pepper to taste
¼ teaspoon Dried thyme
2 tablespoons Corn oil
2 tablespoons Butter
½ cup Chicken stock
2 tablespoons Lemon juice
1 tablespoon Grated lemon zest
¼ teaspoon Dried thyme

Marinated chicken in 1 C. lemon juice in the refrigerator for about 12 hours, turning several times. Remove from fridge about 30 minutes before preparing.

Coat the chicken in a mixture of the flour, salt, pepper, and thyme. In a large skilet, heat the oil and butter over medium heat until hot, but not smoking. Saute chicken 5-10 minutes per side, until golden brown. Place chicken in a low-sided baking dish. Heat oven to 350 degrees.

Mix the stock with 2 Tbl lemon juice and pour around chicken in dish.

Sprinkle the chicken with lemon zest and thyme. Bake for 35-40 minutes.

Refrigerate until cold.

Source: _Picnic! Recipes and Menus for Outdoor Enjoyment_ by Edith Stovel.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by EPONA on 08-09-95

Posted to MC-Recipe Digest V1 #708 by Lisa Clarke <lisa@...> on Aug 1, 9

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