Creole Fried Chicken

• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 4 large garlic cloves, peeled
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup fresh sour orange juice, or equal parts lime and orange juice
• 1 large yellow onion, thinly sliced
• 1/4 to 1/2 cup olive oil, plus more if needed
• 1/2 cup dry white wine

1. Place the chicken in a large mixing bowl.
2. Using a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to a paste.
3. Stir in the sour orange juice.
4. Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.
5. Remove the chicken and onions from the marinade, drain, and pat dry.
6. Reserve the marinade for later use.
7. Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium-high heat until hot but not smoking.
8. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side.
9. Do not overcrowd the pot.
10. Replenish the oil as needed.
11. Set aside the browned chicken pieces.
12. Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes.
13. Stir in the reserved marinade and wine and bring to a simmer.
14. Return the browned chicken pieces to the pot and lower the heat.
15. Cook, partially covered, until the chicken is cooked through, 20 to 25 minutes.

chicken, garlic, oregano, ground cumin, kosher salt, freshly ground black pepper, fresh sour orange juice, yellow onion, olive oil, white wine

Taken from www.cookstr.com/recipes/creole-fried-chicken (may not work)