1 large roasting chicken (cut in pieces)
½ cup dry white wine
1 sour orange (juice)
4 garlic cloves (minced)
1 onion (chopped)
1 bay leaf
4 Tbsp olive oil
1 tsp salt
Ground black pepper to taste
In a separate bowl, season the chicken with garlic, salt and sour orange juice. Refrigerate and marinade for about 2-3 hours.
In a saucepan, add olive oil and heat over medium-high. Drain chicken (keeping the left over marinade). Sauté chicken pieces until golden. Add the white dry wine, onion, the left over marinade, bay leaf and pepper to taste (or about 1/8 tsp).
Continue cooking on medium-low. Turn pieces over frequently, ensuring that chicken cooks well and evenly. Lightly, insert a fork to ensure no pink fluid comes out (be careful not to prick chicken to often to avoid having a dry meat). When the chicken is cooked and the juice that come out are not of pink color, remove saucepan from heat and serve. You may accompany it with white rice.