DRUNKEN CHICKEN ..Mexican Dish Pollo Borracho GREAT RECIPE FOR THE COOLER MONTHS

This is a wonderful Fall or Winter dish and is a one pot dish too.
A whole 3 pound chicken cut into legs, thighs and breast pieces, large bones removes but left intact, in a very rich sauce flavored with, sweet sherry,  garlic, chili, tomatoes, raisins, ham, thyme, marjoram ( a MUST) and topped with olives.
This can be made in a Crockpot-slow cooker providing the  cooked chicken pieces are removed and the sauce,reduced on stove in saucepan. 

Serves 3-4 great with rice and/or tortillas

1 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp chili powder
1tbsp grape seed oil

Heat the oil in a 4 qt Dutch oven or deep skillet, then saute the onion and garlic, do not brown, adding the chili powder and cook for 2 mins.
Then stir in:
1 cup tomato sauce (Marinara or pasta sauce)
1/4 cup sweet sherry (or rum)
1/4 cup water
1/2 cup diced ham minced(optional) 
2 tbsp sliced pinto stuffed green olives
2 bay leaves
1 tbsp capers (rinse in cold water, and drain well)
1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp ground black pepper.
Bring this mixture to a boil then add 
 the chicken pieces (a 3 pound chicken cut into thighs, breast and drumstick pieces).
BRING THE WHOLE THING TO HIGH SIMMER, 

PREHEAT OVEN 350F

 
Bake in oven for 1 hour tightly  covered.
Uncover and bake a further 15 mins.


Remove the cooked chicken pieces and set aside, warm.

Remove the bay leaves and any fat, just skim off.
Measure the cooking liquor and add any water as needed to produce 1 1/2 cups.
Bring the sauce to boil and thicken with cornstarch dissolved in cold water.
Cook until thickened, on stove top, stirring well.
Check seasonings.
Add the cooked chicken pieces, and top with the simmering sauce.

Serve from the pot garnishing the portions with chopped boiled egg and more sliced olives.

If using a slow cooker, do the method up to putting in the oven, instead add the whole sauce and chicken to slow cooker and cook on high, until chicken is tender.
Then proceed, by removing chicken pieces and putting sauce in a deep pan/skillet and proceed as for recipe.

Correct Drunken Chicken

WRONG Drunken Chicken

 Variations: May also be made with bite sized pieces of pork or stewing beef.
In place of sherry, use apple juice