Recipe by Acerast
Here is a Cuban version of Drunken Chicken featuring white wine and rum. This is from Mary Urrutia Randelman's "Memories of a Cuban Kitchen".
- 4 -5 lbs whole chickens, cut into 8 serving pieces
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup olive oil, Spanish
- 3 garlic cloves, minced
- 1 large onion, thickly sliced
- 1 bay leaf
- 1⁄2 cup dry white wine
- 1⁄2 cup light rum
- 3⁄4 cup large green Spanish olives, unpitted
Directions See How It's Made
- Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
- In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
- Brown the chicken pieces on both sides.
- Remove the chicken from the pan and set it aside.
- Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
- Add the bay leaf, wine, rum and olives and stir to incorporate.
- Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes OR, if you prefer, place the covered skillet in a 350F oven for 45 minutes.
- Remove the bay leaf and serve.
- Delicious with white or yellow rice.