12 Chicken thighs; up to 16,
- 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 Lemon zest; grated
1/4 ts Dried thyme
Marinated chicken in 1 c lemon juice in the refrigerator for about
12 hours, turning several times. Remove from refrigerator about
30 minutes before preparing.
Coat the chicken in a mixture of the flour, salt, pepper, and
thyme. In a large skillet, heat the oil and butter over medium heat
until hot, but not smoking. Saute chicken 5 to 10 minutes per side,
until golden brown. Place chicken in a low-sided baking dish. Heat
oven to 350 F.
Mix the stock with 2 tb lemon juice and pour around chicken in
dish. Sprinkle the chicken with lemon zest and thyme. Bake for 35
to 40 minutes. Refrigerate until cold.
Recipe by 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
