Drunken Chicken

• 4 lbs frying chicken, cut into 8 pieces
• salt & freshly ground black pepper
• 1 teaspoon dried Mexican oregano
• 12 cup olive oil
• 1 large onion, thickly sliced
• 3 garlic cloves
• 1 bay leaf
• 12 cup dry white wine
• 12 cup tequila
• 1 cup Spanish olives, drained

1. Preheat oven to 375.
2. Rinse the chicken under cold running water and pat dry with paper towels.
3. Season the chicken with salt and pepper and oregano.
4. Heat the olive oil in a large ovenproof saute pan over medium-high heat.
5. Brown the chicken pieces on all sides.
6. Cook in batches if necessary to keep from overcrowding the pan.
7. Remove the chicken from the pan and set aside.
8. Reduce the heat and add the onions and garlic; cook for about 5 minutes, until tender.
9. Remove from the heat, bring to a simmer, and cook for about 5 minutes, until the alcohol is cooked off.
10. Return the chicken to the pan, cover, and cook in the oven for about 45 minutes, until tender.

chicken, salt, oregano, olive oil, onion, garlic, bay leaf, white wine, tequila, spanish olives

Taken from www.food.com/recipe/drunken-chicken-332543 (may not work)