Pollo Casero

This is a lovely and rather simple dish; the name of the recipe is 'home chicken' and with garlic, pimento, white wine, an onion and some patience it turns into a lovely and yes homey dish; I made it with half water-half wine and it still turned out well, though as usual I had to cook it for longer than usual to get the rich and tangy (due to the pimento, which isn't roasted red pepper, I have now learned) sauce. Fried potatoes of any kind are the ideal side dish, so I made home fries and it all worked out very well. The recipe calls for a whole chicken cut into eight pieces, but since my butcher's skills are basic, I used thighs and drumsticks and it worked out just fine - moist meat, the wine and garlic detectable but not at all overwhelming. (The reason it takes so long is that the chicken must be rubbed with salt & garlic and then left for an hour; I imagine this could stretch to two or three hours with no harm done.)