Story:

• My great grandfather was the son of a Frenchman who fled financial scandal to Chile and the maid he took with him. The Frenchman also brought three of his daughters from his first marriage. One of them, Elisabeth (Eliza), was a great cook and left us with many family recipes. This dish is a frequent request in our household in cooler weather.

Ingredients:

• 2 onions
• Olive oil
• Chicken (~10 skin-on, bone-in thighs OR drumsticks, 1 whole parted)
• 1 Tbsp flour or 1 packet mushroom gravy
• 1 navel orange OR 2 tangerines/mandarins
• 3 cloves garlic
• 3 carrots
• 2 jars/cans mushrooms OR 1-2 8-oz packages
• 1 jar olives (black or whatever)
• 1 bay leaf
• 1 cup++ white wine
• Salt to taste

Instructions:

• Heat olive oil in wide, deep pan on med-high to high heat until shimmering.
• Brown chicken with lid on until deep golden color on all sides.
• Remove to plate.
• Dice onions and sauté in the olive oil/schmaltz left in the pan until translucent. Salt relatively heavily.
• Meanwhile, whisk the flour or mushroom gravy into 1 cup of white wine.
• Peel the orange, remove as much pith as possible. Separate into several large pieces.
• Mince the garlic.
• Cut the carrots into rounds.
• Roughly chop large mushrooms, small can be whole.
• Add all ingredients to the onions.
• Stir well, then add more wine until just below covering the chicken.
• Cook on low for 3+ hours until the chicken is falling-apart tender. Adjust salt as needed.