| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polkadot, Epona, Chicken, Summer | 8 | Servings | |
INGREDIENTS
| 12 | To 16 chicken thighs, skin removed | |
| 1 | c | Lemon juice |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 1/4 | ts | Dried thyme |
| 2 | tb | Corn oil |
| 2 | tb | Butter |
| 1/2 | c | Chicken stock |
| 2 | tb | Lemon juice |
| 1 | tb | Grated lemon zest |
| 1/4 | ts | Dried thyme |
INSTRUCTIONS
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@gaf.com> on Aug 1, 9
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