2 celery, chopped
2 1/3 cups vegetable oil
2 clove garlic, pressed
2 teaspoons dried oregano
salt and pepper to taste
3 tablespoons dried parsley
2 tablespoons red wine vinegar
In a medium bowl, combine celery, olive oil, garlic, oregano, salt and pepper. Cover and refrigerate 8 hours or overnight.
Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium-high heat. Stirring constantly, fry chicken until golden brown, about 5 minutes. Remove from skillet, discarding any lard; place chicken in dish with marinated juices. Place celery mixture on top of chicken. Sprinkle with garlic salt and pepper.
Cover dish and grease with vegetable oil spray. Add celery marinade and vinegar and top with lemon juice.
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