| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 4 |
|
Pieces chicken thighs |
|
|
Without skin |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1/2 |
ts |
Tarragon |
|
|
Fresh ground pepper |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Tamari soy sauce |
| 1/4 |
c |
Sherry |
| 2 |
|
Shallots — diced |
| 1/2 |
c |
Chicken broth |
| 2 |
ts |
Cornstarch |
| 1 |
c |
Yogurt |
|
|
Salt to taste |
| 2 |
tb |
Fresh parsley — chopped |
INSTRUCTIONS
Arrange chicken pieces in a heavy, shallow pan, lightly oiled. Season=
chicken pieces with salt, paprika, and tarragon. (If desired,=
freshly-ground pepper may be used.) Sprinkle lemon juice, soy sauce and=
sherry over chicken. Place diced shallots around chicken pieces. Place pan=
in preheated 425=B0F oven. and bake, uncovered, for 20 minutes. Lower oven=
temperature to 375=B0F; cover pan and contunue to bake for 30 minutes,=
basting occasionally with accumulated liquid. (Remove cover after 30=
minutes baking and continue to bake 15 or 20 minutes longer, or until=
chicken is tender and nicely-browned.) Add corn starch to yogurt. Put
accumulated juiced in pan on top of stove and= bring to a boil. Add yogurt
and stir until thickened. Put on top of chicken= and top with parsley.
Recipe By : The Rodale Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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