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Directions: Brown chicken thighs in a heavy skillet. While cooling slightly, combine flour with salt, pepper and tsp each thyme, sesame seeds and poppy seeds. Dip thighs into egg whites and roll in flour mixture.
Bake in 350 oven in baking dish covered with foil for about 45 minutes to 1 hour. Remove and cool.
Hollow out the loaf of bread. Leave 1/2 inch to 3/4 inch thickness of crust on sides and bottom. Keep the top of the loaf for a lid. Mix
the remaining ingredients with softened butter. Saturate inside of loaf with butter mixture.
Stack chicken inside the loaf. Place on cookie sheet. Bake 20 minutes or until brown. Butter lid and brown also. Wrap in foil; then in newspapers immediately to keep warm until serving time.
| Ingredients:
10 chicken thighs,skinless
2 egg whites,lightly beaten
8 Tablespoon(s) flour
1/2 Teaspoon(s) thyme
1/2 Teaspoon(s) sesame seeds
1/2 Teaspoon(s) poppy seeds
1 salt
1/4 Teaspoon(s) pepper
1 round crusty loaf of bread
8 Tablespoon(s) butter, softened
1 1/2 Teaspoon(s) dried tarragon |
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