Recipe for Pan-Fried Marinated Baby Chicken and Spring Vegetables 
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Yield:
4 servings
Ingredients:
Amount Ingredient
Marinade
1 tsp Hungarian paprika
1 tsp Ground pepper
1 tsp Minced, garlic
1 tsp Minced, onion
1/2 tsp Salt
2 tbl Lemon juice
1/2 lb Free range chicken
1/4 cup Flour
1/2 cup Peanut oil
1 cup Chicken stock
1 tsp Minced tarragon
4 x Tomatoes, tops cut off and hollowed out
2 tbl Extra virgin olive oil
Salt and pepper to taste
1/2 lb Asparagus
1/2 lb Julienne of fennel
1/2 lb Julienne of parsnips
1/2 lb Baby corn
1/2 lb Julienne of celery
1 tsp Minced, fresh thyme
4 tbl Lemon juice
Instructions:
Instructions: Combine all marinade ingredients and mix thoroughly. Rub this mixture all over chicken and allow to rest overnight in the refrigerator. Split chicken in half and remove back bone. Dust chicken in 1/4 cup of flour and pan fry in peanut oil for 10 minutes on each side. Remove from oil and add stock and tarragon. Simmer 8 minutes. Place chicken on platter and place tomatoes around chicken. Lightly oil and season all vegetables, except tomatoes.

Broil in a 550 degree oven for 5 minutes. Sprinkle with lemon juice, thyme, and lemon zest. Place in hollowed tomatoes and warm.

Original Title: PAN FRIED MARINATED BABY CHICKEN WITH SPRING VEGETABLES BASKET AND TARRAGON VINAIGRETTE

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