Ingredients
- Olive oil 2 tbsps
- Chicken, cut into 10 serving pieces 1 1/2 kg
- Salt 1/2 tsp
- Freshly ground black pepper
- Small button mushrooms 1/2 pound
- Garlic finely chopped 1 tbsp
- Vinegar 1/2 cup
- Chicken stock quarter cup
- Juice of lemon 1
- Parsley leaves chopped 4 tbsps
Method
- Heat olive oil in a heavy skillet.
- Sprinkle the chicken with salt and pepper.
- Put the chicken in the skillet in one layer and skin down.
- Cook, uncovered, until brown, about 10 minutes.
- Add the mushrooms.
- Turn the chicken and cook for another 5 minutes.
- Remove all fat from the skillet.
- With the chicken in the skillet, add the garlic and stir.
- Add the vinegar and stock.
- Bring to a boil.
- Add the lemon juice.
- Sprinkle the chicken with parsley.
- Cover and cook for five minutes.
- You want about half cup of liquid.
- If there is more than that in the pan, reduce it over high heat.