Lemony Chicken

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