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1 roasting chicken about 3 lb. cut into 8 serving pieces
salt and freshly ground pepper
1/4 cup lard
1/4 cup olive oil
8 cloves garlic, peeled
1 cup sweet sherry or vermouth
2 yellow onions, cut into thick chunks
2 fresh oregano sprigs
2 bay leaves
4 small, ripe tomatoes, about 6 oz. total weight
Preheat the oven to 350 degrees. Generously season the chicken pieces all over with salt and pepper. In a heavy frying pan over medium heat, melt the lard with the olive oil. Add the chicken pieces and cook, turning as needed until golden brown on all sides about 6 minutes. Add the garlic and cook for about 1 minute longer, then pour in the wine. Remove from heat.
Distribute the onions in the bottom of a Dutch oven about 10 inches in diameter. Arrange the chicken pieces on top of the onions. Shred the oregano and bay leaves over the chicken. Prick the tomatoes one or twice with the point of a sharp knife and place them among the chicken pieces. The tomato juices will seep out as they cook, contributing to the sauce that forms at the bottom oven the Dutch oven. Pour the pan juices over the chicken and onions.
Roast, turning the chicken pieces once or twice so that they brown evenly until the even the meat is even browned and the skin is crispy, about 45-60 minutes. Serve warm from the Dutch oven or transfer to a serving platter.
