Baked Chicken Thighs with Roasted Grape Tomatoes

Baked Chicken:

1 cup butter
12 Chicken thighs
1 cup flour
2 tsp. salt
1/2 tsp. pepper
2 tsp. paprika

1 recipe sauce (blend together and let stand for several hours):
1 small clove garlic, grated
1/4 tsp. salt
1/4 cup salad oil
1/2 cup lemon juice
3 tbsp. onion, chopped
1/2 tsp. pepper
1/2 tsp fresh thyme

Heat butter in skillet. Shake thighs in mixture of flour, salt, pepper, and paprika. Arrange chicken in skillet, skin side down and fry to golden brown. Transfer chicken to baking dish. Cover with sauce. Bake at 350 degrees for 45 minutes.

Roasted Grape Tomatoes:

2 cups grape tomatoes
2 tsp. olive oil
2 tbsp. chopped parsley
1 tsp. grated fresh lemon rind
1 tbsp. fresh lemon juice
1 tbsp. capers
1/8 tsp. sea salt
1/8 tsp. freshly grated pepper

Combine tomatoes and oil in an 8 inch baking dish. Toss gently. Bake at 425 degrees for 18 minutes. Combine tomato mixture and remaining ingredients in a serving bowl and stir gently. Serve with chicken, salad, and cous cous.

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