Creole Fried Chicken

[nverland]

Creole Fried Chicken
Serves6 to 8

Ingredients

3 pounds bone-in, skin-on chicken thighs and drumsticks
4 large garlic cloves, peeled
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup fresh sour orange juice, or equal parts lime and orange juice
1 large yellow onion, thinly sliced
¼ to ½ cup olive oil, plus more if needed
½ cup dry white wine

Instructions

Place the chicken in a large mixing bowl. Using a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to a paste. Stir in the sour orange juice. Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.

Remove the chicken and onions from the marinade, drain, and pat dry. Reserve the marinade for later use.

Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium-high heat until hot but not smoking. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side. Do not overcrowd the pot. Replenish the oil as needed. Set aside the browned chicken pieces.

Pour out all but 2 tablespoons of the oil and sauté the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the reserved marinade and wine and bring to a simmer. Return the browned chicken pieces to the pot and lower the heat. Cook, partially covered, until the chicken is cooked through, 20 to 25 minutes.