Drunken Chicken

This is a fun party dish for a group of friends.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8


  • 1 frying chicken (4 lbs.), cut into 8 pieces
  • ½ tsp. salt
  • ½ tsp. salt ground black pepper
  • 1 tsp. dried Mexican oregano
  • ½ cup olive oil
  • ½ cup pickled pearl onions
  • 3 cloves garlic
  • 1 bay leaf
  • ½ cup dry white wine
  • ½ cup tequila
  • 1 cup Spanish olives, drained


  • Preheat the oven to 375°F. Rinse the chicken under cold running water and pat dry with paper towels. Season the chicken with salt and pepper and oregano. Heat the olive oil in a large ovenproof sauté pan over medium-high heat. Brown the chicken pieces on all sides. Cook in batches if necessary to keep from overcrowding the pan.
  • Remove the chicken from the pan and set aside. Reduce the heat and add the onions and garlic; cook for about 5 minutes, until tender. Remove from the heat and add the bay leaf, wine, tequila, and olives. Return to the heat, bring to a simmer, and cook for about 5 minutes, until the alcohol is cooked off. Return the chicken to the pan, cover, and cook in the oven for about 45 minutes, until tender.