Greek Chicken with Lemons

Lemons and olive oil marinated chicken, fried with onions carrots and celery

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   1)cut the chicken into 12 pieces.using a potatoe peeler or paring knife,carefully cut off the lemon rind,then cut into thin strips.squeeze the juice from both lemons.
   2)peel and finely chop the onion.peel the carrots and trim the celery,reserving the green leaves.slice the carrots and celery.
   3)heat the oil in a pan with a tight fitting lid.add the chicken pieces and fry over high heat for 8 minutes on each side,until golden.remove the chicken from the pan.add the onion,carrots and celery to the pan and fry for 5 minutes.return the chicken and season with salt and cayenne pepper.
   4)stir the lemon rind and juice into the vegetable stock and stir into the pan.finely chop 2tbsp of parsley and half the celery leaves and stir into the chicken.reduce the heat to low,cover the pan and simmer for another 30 minutes.
   5)pick off another 1tbsp parsley leaves and chop with the rest of the celery leaves.use to garnish the dish.