Stewed Frying Chicken with Mushrooms

Clean the frying chicken thoroughly under running water and cut it into serving pieces (thighs, drumsticks, breasts, and wings).

Rub the chicken pieces with lemon juice, salt, pepper, and garlic powder, coating evenly on all sides.

Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, place the seasoned chicken pieces in the hot oil and brown them on all sides until golden, approximately 8-10 minutes total.

Remove the browned chicken pieces from the pot and set aside on a clean plate.

In the same pot with the remaining oil, add the sliced onion and sauté until softened and translucent, about 3 minutes.

Stir in the sliced green pepper and sauté for another 2 minutes until beginning to soften.

Add the quartered tomatoes and a pinch of rosemary to the pot, stirring well to combine with the vegetables and oil.

Return the browned chicken pieces to the pot, nestling them among the vegetables, and pour in the water or vegetable stock until the chicken is partially covered.

Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 20 minutes.

Add the mushrooms to the stew, stir gently, and continue simmering uncovered for another 10-15 minutes until the chicken is tender and cooked through.

Taste the stew and adjust seasoning with additional salt and pepper as needed before serving.