Pollo Borracho

Ingredients

• 1  bay leaf 
• 4 pound frying chicken cut into 8 pieces
• 0.5 cup cooking wine dry white
• 3 cloves garlic 
• 0.5 cup olive oil extra-virgin
• 1 cup olives spanish drained
• 1 large onion sliced
• 1 teaspoon mexican oregano dried
• 0.5 cup tequila 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 375 degrees F.
2. Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides.
3. Remove chicken from pan and set aside.
4. Reduce heat, add onion and garlic, and cook for 5 minutes.
5. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
6. Remove and serve.