A simple and zesty one-pot chicken dish from the Jr. League. A fryer is cut up, browned, and then simmered until tender in a tangy sauce of lemon juice, butter, onion, garlic, and thyme. Perfect over rice.
Author
Jr. League
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Fryer (chicken), cut up |
| 2 T | Salad Oil |
| 1/4 t | Salt |
| 1/4 t | Thyme |
| 1/4 t | Pepper |
| 1/4 C | Lemon Juice |
| 1/4 C | Butter |
| 1 T | Chopped Onion |
| 1/2 Clove | Garlic, minced |
| For Serving | Hot Cooked Rice |
Instructions
- Cut chicken into pieces, season with salt and pepper.
- Brown in butter (use a deep, heavy pot, as this splatters).
- Combine other ingredients (salad oil, thyme, lemon juice, onion, garlic).
- Pour over chicken.
- Cover and cook slowly until tender, about 30 or 40 min.
- Good served over rice.
