Recipe - Lemony Chicken

12 To 16 chicken thighs, skin
removed
1 cup Lemon juice
1 cup Flour
One half teaspoon Salt
Pepper to taste
One fourth teaspoon Dried thyme
2 tablespoon Corn oil
2 tablespoon Butter
One half cup Chicken stock
2 tablespoon Lemon juice
1 tablespoon Grated lemon zest
One fourth teaspoon Dried thyme

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 510 minutes per side, until golden brown. Place
chicken in a lowsided 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 3540 minutes.
Refrigerate until cold.

Source: _Picnic! Recipes and Menus for Outdoor Enjoyment_ by Edith Stovel.

* The Polka Dot Palace The BBS for Homemakers! 12018223627 * Posted
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Posted to MCRecipe Digest V1 #708 by Lisa Clarke lisa@gaf.com on Aug 1,
9