Title: Lemony Chicken
Categories: Polkadot Epona Chicken Summer
Yield: 8 Servings

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

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 By fatfree-request@fatfree.com on Jun 16, 1997

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