3 pounds chicken, any parts you prefer
Fresh parsley, minced
1 clove garlic, minced 1 onion, chopped
Flour for dredging
Oil for frying
| | | Dredge chicken in flour* and fry in deep skillet in oil to cover. Removechicken and place into another skillet with 1 tbsp. of the frying oil. Add the parsley, garlic and onion. Put a lid on the pan, set the temperature to low and cook for about 45 minutes, turning occasionally. Note: I have found that the rest way to coat chicken with flour is to put the flour into a plastic bag, one which I usually get from the supermarket, and place chicken in with the flour, secure the opening in your hand and shake until it is coated.
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