15-Minute Fried Herbed Chicken

From the NY Times 


  • 1 medium onion, roughly chopped
  • 1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
  • 2 tablespoons tahini or peanut butter
  • ¼ cup olive oil, more for frying
  •  Flour for dredging
  • 6 boneless, skinless chicken thighs or 4 half-breasts
  •  Chopped fresh parsley leaves for garnish
  •  Lemon wedges for serving

In a blender or the container of a food processor, combine onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
    Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
      Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.


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