Drunken Mexibird

• 4 lbs frying chickens, cut into 8 pieces
• 1 teaspoon dried Mexican oregano or 1 teaspoon salvadoran oregano
• 12 cup extra virgin olive oil
• 1 large onion, sliced thickly
• 5 cloves garlic
• 3 bay leaves
• 12 cup dry white wine
• 12 cup tequila
• 1 cup Spanish olives, drained

1. Preheat oven to 375 degrees F.
2. Season chicken with salt, pepper, and oregano (Mexican oregano is a different animal than the widely available Mediterranean oregano and it's worth hunting for it; you can substitute a 50/50 mix of ground cilantro and Mediterranean oregano).
3. In an ovenproof skillet, heat the olive oil and brown the chicken pieces on all sides.
4. Remove the chicken from pan and set aside.
5. Reduce the heat, add the onion and garlic, and cook for 5 minutes.
6. Add the bay leaves, wine, tequila, and olives.
7. Return the chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
8. Remove and serve with Spanish rice or Mexican rice and other sides of your choosing.

frying chickens, oregano, extra virgin olive oil, onion, garlic, bay leaves, white wine, tequila, spanish olives

Taken from www.food.com/recipe/drunken-mexibird-58498 (may not work)