Ingredients
Chicken cut into pieces (3 ½ to 4 pounds), white vinegar (1/2c), butter (1-2 tbsp or optional), white onion, sliced into paper-thin moons (1med. Size), orange liqueur mix with ½ cup of water (1/2c0, freshly squeezed orange juice (2c), vegetable oil (2tbsp), freshly ground black pepper (to taste), minced garlic (3cloves), salt (to taste).

Method of preparation:-
Take a bowl, place the chicken in it and season it with ½ teaspoon of salt. Add vinegar, pepper and garlic, mix them and add chicken in it to moisten all the pieces. Keep the bowl at room temperature for 30 minutes by turning once or twice. Take out the chicken pieces from the marinade and dry them with paper towel. Take a Dutch oven or large pot, heat oil in it over medium high heat. Add chicken in it and sauté until it gets lightly brown for about 3 minutes. Then place it in the bowl and keep the bowl aside. With wooden spoon, loosen the flavorful browned bits from the bottom of the pan. Add the orange juice and orange liqueur- water combination. Put the chicken again in the pot and keep it to boil at medium heat. Cover the pot and cook the chicken until the cooking liquid has glossy sheen and the chicken gets tender. Add onions and cook them until get wilted for about 2 to 3 minutes. Mix butter in it until it gets melt into the sauce. When it gets ready then serve it hot.

Number of servings – 4