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Lemony chicken
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| Artist: |
_ |
| Categories: |
Chicken, Fruits, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 12
| | To 16 chicken thighs, skin | | | -removed | | 1
| cup | Lemon juice | | 1
| cup | Flour | | 1/2
| tsp | Salt | | | Pepper to taste | | 1/4
| tsp | Dried thyme | | 2
| tbsp | Corn oil | | 2
| tbsp | Butter | | 1/2
| cup | Chicken stock | | 2
| tbsp | Lemon juice | | 1
| tbsp | Grated lemon zest | | 1/4
| tsp | Dried thyme |
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Procedures:
| 1 | Marinated chicken in 1 c. lemon juice in the refrigerator for about 12 hours, turning several times. | | 2 | Remove from fridge about 30 minutes before preparing. | | 3 | Coat the chicken in a mixture of the flour, salt, pepper, and thyme. | | 4 | In a large skilet, heat the oil and butter over medium heat until hot, but not smoking. | | 5 | Saute chicken 5-10 minutes per side, until golden brown. | | 6 | Place chicken in a low-sided baking dish. | | 7 | Heat oven to 350 degrees. | | 8 | Mix the stock with 2 tbl lemon juice and pour around chicken in dish. | | 9 | Sprinkle the chicken with lemon zest and thyme. | | 10 | Bake for 35-40 minutes. | | 11 | Refrigerate until cold. |
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