Pollo Borracho (Drunken Chicken)

Pollo Borracho (Drunken Chicken)

Paired with Cono Sur Organic Chardonnay

Ingredients

• 1 (4-pound) frying chicken, cut into 8 pieces
• 1 teaspoon dried oregano
• 1/2 cup extra-virgin olive oil
• 1 large onion, sliced thickly
• 3 cloves garlic
• 1 bay leaf
• 1 cup Cono Sur Organic Chardonnay
• 1 cup olives, drained

Instructions

1. Preheat oven to 375 degrees F (190°C).
2. Season chicken with salt, pepper, and oregano. In an ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
3. Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaf, Cono Sur Organic Chardonnay, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve with rice.