| 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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