15-minute Fried Herb Chicken

mmmmm...Bittman. If I ever meet the guy, I'll probably be speechless. Here's another one of his simple, yet tasty recipes.

Ingredients:
1 medium onion, roughly chopped
1-2 Tablespoons, mixed fresh herbs, like tarragon and sage
2 tablesppons peanut butter
1/4 cup olive oil (more for frying)
Flour for dredging
6 boneless, skinless chicken thighs
Parsley
Lemon

Directions
1. In a food processor, combine onion, herbs and peanut butter. as your puree 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.
2. Put flour in a shallow bowl. Place chicken in another bowl. Rub pureed mixture over chicken, then dredge pieces in flour. Gently sahke off any excess flour, coat again wih paste and dregdge once more with flour.
3. Heat 1/4 inch olive oil in 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.
You may want to turn the heat down towards the end of the second side, to avoid burning.