4 chicken pieces, legs and breasts, bone in, with skin
1 whole onion, peeled
1 tsp lemon juice
Season the chicken pieces with salt and pepper. Fry both sides of each piece for about 4 minutes in a large shallow pan. First fry the skin side down. After frying, arrange them skin side down on the pan. Pour the hot water to cover the pieces and turn the heat down to low. Add the lemon juice and a whole onion in. Put the lid but don't cover completely. After 2 hours take the lid off, remove the onion and turn the heat to just under medium. Cook until all the water evaporates which takes about one more hour.
Sprinkle some dry oregano on top and serve with any kind of Pilaf and lemon wedges on the side.
New Year Menu:
- Shrimp Cocktail in a Basket, Pilaf with Chicken Liver, Zucchini with Walnut Dip, Amulet Borek and Chestnut Cake.