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