Yield: 4 Servings
|1 \N||3lb fryer chicken, cut up|
|¼ cup||Olive oil|
|1 small||Onion, chopped|
|1 \N||Bay leaf|
|½ teaspoon||Dried oregano, crushed|
|2 slices||Bacon, cut up|
|8 ounces||Can tomatoes, choped|
|1 \N||Carrot, chopped (1/2 cup)|
|1 cup||Dry red wine|
In a deep bowl, place the chicken, vinegar, oil, onion, garlic, bay leaf, oregano, salt and ⅛ tsp. pepper. Allow this mixture to marinate in the fridge for about 8 hours, or overnight. Fry the bacon in a frying pan until crisp, then remove bacon, but reserve the fat.
Allow bacon to sit on some paper towel, to soak up the fat. In the bacon grease, brown the pieces of chicken for about 15 minutes or until well browned. Take the bay leaf and clove of garlic out of the marinade, then pour the liquid over the chicken in the skillet. Add the tomatoes in their liquid, the carrots and the red wine. Cook for 35-40 mins., covered and on a low heat. Remove the chicken to a warmed serving platter, add the bacon to the sauce in the pan and season the sauce to taste, with salt and pepper. Spoon sauce over the chicken. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican Cookbook".