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Drunken Chicken

This recipe is from Aunt Josie (Uncle Louie’s)

Although I only saw Uncle Riley as the gourmet chef of this recipe.  I can see him holding onto a gallon size jar of his drunken chicken.  Submitted by Cuzzin Catherine

Whole chicken cut up into finger food size

2 onions, medium size, sliced

¼ Cup olive oil

3 Bay leaves

White wine (Chablis is fine)

Salt & Pepper

Soak chicken in salted water for an hour, then drain.

Brown onion in olive oil.  Remove onion.

Brown the chicken in the same oil until almost cooked and add Bay leaf and salt & pepper.

Cover the chicken with white wine and bring to a boil.  Then remove from the heat.

Transfer to a serving casserole and refrigerate for a day.  The chicken now will be sufficiently drunk.  Serve this delicious dish cold.  Be sure to include the jellied marinade when serving.

Serves 6