Pollo en Vino Rojo (Chicken in Red Wine)
rec.food.recipes/Tonkcats/2000
Serves 4

1 (2 1/2 to 3 lb.) 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 tsp. dried oregano, crushed
1/2 tsp. salt
2 slices bacon, cut up
1 (8 oz.) can tomatoes, cut up
1 carrot, chopped (1 1/2 cup)
1 cup dry red wine

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 6 to 8 hours in refrigerator.

In 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 35 to 40 minutes or until chicken is tender.

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