PREPARATION
Wash 1 whole chicken cut up with vinegar and water and poke many holes in the flesh with a fork. At the market pick a non-frozen type...I prefer the fresh variety for a fast meal and more tender meat.
Season with a running of:
Lemon juice
Salt and pepper to taste
Little bit of hot sauce
Lots of thyme and parsley
COOKING
In a large pan heat some oil and place chicken pieces to cook. Making sure to rotate the pieces as they brown, add spoon full of water once in a while to loosen 'caramalization' at the bottom of the pan.
Once meat gets tender and brown add a teaspoon of browning sauce to pan and add onions wedges and cover to simmer.
Fifteen minutes later-your chicken should be ready. Enjoy with baked potato, fried plantains, tossed salad or rice...which ever your choice of side dish-this chicken will hit the spot with minimum labor before during and after.
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