Servings: Serves 8
  • 2 (3-pound) fryer chickens
  • Juice of 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 8 tablespoons (1 stick) butter
  • 1/2 cup vegetable oil
  • 2 medium onions , sliced
  • 1 pound button mushrooms , sliced
  • 1 clove garlic , minced
  • 2 cups chicken broth
Wash and pat dry chicken. Cut into pieces and put in a bowl with lemon juice and water to cover. Refrigerate for one hour.

Wash lemon water off chicken and season with salt and pepper. Dredge pieces in 3/4 cup flour.

In large skillet, fry chicken parts on high heat in butter and 1/4 cup oil until dark brown. Remove from skillet.

Add remaining flour and oil to a skillet. Cook flour until brown. Add onions, mushrooms, and garlic, stirring constantly. Put chicken back into skillet. Add chicken broth and water to cover. Turn heat to medium, and cook for 25 minutes.