• 2 chickens, quartered
  • 1/2 cup wine
  • juice of 2 oranges
  • juice of 2 lemons
  • 2 tablespoons olive oil
  • 2-3 large onions, sliced
  • 10 potatoes, halved


Clean chickens and place in large pot, upside down. Mix wine and juice and pour over chickens. Cover and marinate in refrigerator overnight.

Remove chicken from pot. Pour juice into container and set aside.

Coat bottom of Dutch oven with olive oil. Add layer of sliced onions and potatoes. Top with chicken. Pour half of marinade over chicken. Cook over low flame, checking frequently and adding water as necessary, to prevent sticking.

Mix remaining marinade with 1/2 cup water and pour over chicken 20 minutes before end of cooking. May also be baked in oven following the above instructions, at 350° for 1 1/2 hours. Serves 6-8.