Pollo Borracho (Drunken Chicken)

Memories of a Cuban Kitchen, p. 149

One 4- to 5-pound frying chicken, cut into serving pieces and skin removed

Salt and freshly ground black pepper to taste

½ teaspoon dried oregano

¼ cup pure Spanish olive oil

2 to 3 cloves garlic, minced

1 large onion, thickly sliced

1 bay leaf

½ cup dry white wine

½ cup light rum

¾ cup unpitted large green Spanish olives, drained

Even if you're not an onion person they work really well in this recipe.

Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper, and oregano.

In an ovenproof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant, and brown the chicken pieces well on all sides. Remove the chicken from the pan and set it aside. Reduce the heat to low, add the garlic and onions, and cook, stirring until tender, 6 to 8 minutes, adding more oil if necessary. Add the bay leaf, wine, run, and olives and stir to incorporate. 

Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes or, if you prefer, place the covered skillet in a 350F oven for 45 minutes.

So, so nice.

Remove the bay leaf and serve. 

Served with a riced cauliflower risotto.

My Rating: 4/5 "The chicken gets so deliciously fall-off-the-bone tender after you cook it. You can't really taste the alcohol all that much; the overall flavor is pretty mild. But the olives and spices added nice variety. Fun food!"