Chicken Ingredients:
Clean the chickens (if possible from appropriate breeding for the species) and break them into pieces. To do this, separate the sticks and wings from the body. Cut the legs in half at the joint. Cut the body in half lengthwise. Divide the breast area with bones again into 3-4 pieces. Divide the other area as well.
If you do not want to use ready-made broth, you can use the ideally lean part of the body to prepare the fresh broth. To do this, put vegetable soup, onions and chicken pieces in a saucepan, add some herbs and spices. Pour the water until the ingredients are covered. Bring everything to a boil, then reduce the heat and cover the pot. Let the broth simmer for at least 1.5 hours.
For the lemon chicken, heat the olive oil in a saucepan, and brown the rest of the chicken pieces on all sides and season with salt and pepper. Meanwhile, peel the shallots and cut in half. Cut the small garlic in half as well. Instead, use 4 cloves of garlic. Peel the ginger and cut it into thin slices. Discard the tomatoes and cut the pulp into slices. Wash the lemon well and cut it into quarters.
Slice the shallots, garlic, and ginger, then add the broth. Two-thirds of the chicken pieces should be immersed in the liquid. Add lemon and season with hot pepper and some salt and pepper. Reduce the heat and cover the pot. Cook the chicken over a low heat for 45 minutes. After about 30 minutes add the tomatoes.
Clean the mushrooms and cut them into slices. Heat the olive oil in a frying pan and fry the mushrooms in it. Reduce the heat a little and cook the mushrooms until soft. Add some salt and sugar for the last few minutes. Add mushrooms to chicken just before serving.
Carrot Ingredients:
For the side dish, peel the carrots and cut into sticks or slices. Boil it in a little salted water for a few minutes. Carrots should be kept in good condition. Drain and quench with cold water.
Heat the clarified butter in a frying pan and fry the carrots in it. Season with a little salt, pepper and sugar.
Place chicken pieces in plates with sauce and mushrooms, and serve with carrots. Baguette, potatoes and other side dishes can be served as desired.
