Chicken in Red Wine (Pollo en Vino Rojo)

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#13624

serves/makes:

ready in:
over 5 hrs

ingredients

3 pounds broiler-fryer chicken, cut up
1/2 cup vinegar
1/4 cup olive oil or cooking oil
1 small onion, chopped
1 clove garlic
1 bay leaf
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
2 slices bacon, cut up
1 can (8 ounce size) tomatoes, cut up
1 carrot, chopped
1 cup dry red wine

directions

Place chicken pieces in plastic bag in deep bowl.

Combine vinegar, oil, garlic, bay leaf, oregano, salt and 1/2 teaspoon pepper. Pour over chicken, close bag and marinate for 6 to 8 hours in refrigerator.

In a 12-inch skillet, cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside.

Drain chicken, reserving marinade. Brown chicken pieces in reserved drippings, about 15 minutes. Drain off fat.

Remove garlic and bay leaf from marinade. Pour marinade over chicken in skillet. Add undrained tomatoes, carrot and wine.

Cover and cook over low heat for 35 to 40 minutes or until chicken is tender. Remove chicken.

Stir bacon into sauce and season with salt and pepper. Spoon over chicken.