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Greenwich Citizen

Monday, May 20, 2013

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Recipes

2:31 pm, Monday, February 18, 2013 -- 1/4 cup plus 1 tablespoon all-purpose flour 2 1/2 pounds bone-in, skinless chicken thighs (about 8 thighs) 1/4 cup fresh-squeezed, strained lemon juice 1/2 cup low-sodium chicken stock 1/4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional) Perfect for Rosh...

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© 2013 Hearst Communications Inc.Hearst Connecticut Media Group, a division of Hearst Newspapers