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1
Heat the oil in a large deep skillet with a lid over medium-high heat.
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2
Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
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3
About halfway through the browning, add some salt and pepper.
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4
Remove the chicken with a slotted spoon and drain all but 1 tablespoon of the fat.
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5
Add the garlic, onion, and mushrooms and cook until softened and lightly browned, about 5 minutes.
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6
Return the chicken to the skillet and add the sherry.
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7
Bring the mixture to a boil, then lower the heat, cover partially, and simmer until the chicken is tender, about 45 minutes.
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8
If the mixture becomes dry, add some water.
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9
Season to taste with salt and pepper, garnish with parsley, and serve.
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10
Preheat the oven to 400F.
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11
Coat the bottom of a roasting pan with the oil and arrange the chicken pieces, skin side up, in the pan.
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12
Put the garlic, onion, and mushrooms around the chicken and sprinkle everything with salt and pepper.
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13
Pour the sherry into the pan and bake, uncovered, for 45 minutes, basting every 10 minutes.
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14
If the mixture becomes dry, add some water to the pan.
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15
Season to taste with salt and pepper, garnish with parsley, and serve.
