| 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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