4-6 servings

You may serve pieces as is or remove skin and cut in pieces.


  • 1 whole chicken cut in separate pieces (about 4-5 pounds)
  • ½ cup olive oil
  • 1 medium onion cut in quarters
  • 2 garlic cloves chopped
  • 1 bay leaf
  • 2 tablespoons red vinegar wine
  • 4 medium potatoes peeled and cut in wedges (I cut the wedges in half as well)
  • Juice from 2 lemons
  • 1 tablespoon dry oregano
  • Salt Freshly ground pepper


  • Place the chicken in a pot and add the olive oil over medium heat.
  • Add the onion, bay leaf, salt and pepper and mix it with a spoon.
  • Add the vinegar and then add enough warm water to cover the chicken halfway (you can always add more later).
  • Simmer the chicken for about 45 minutes and then add the potatoes spreading among the pieces of chicken.
  • Continue to cook for another 15-20 minutes until potatoes are soft.
  • You may need to add a bit more water, but do not add too much otherwise your sauce will be watery.
  • When potatoes are done add the lemon juice and oregano and mix well. Serve with the sauce drizzled on top of meat and potatoes.