1 chicken, cut into pieces
5 - 6 cloves fresh garlic, crushed
1/2 tsp. ground oregano
1/2 onion, sliced into rings
1/4 c. sour orange juice (or 1/8 orange juice and 1/8 lime juice)
1 tbsp. dry white Sherry or other white wine
1/4 tsp. salt
Pure Spanish olive oil
Fresh parsley

Remove skin and fat from chicken pieces. Pierce meat in several places with long fork prongs, and place chicken in a bowl. Combine garlic, oregano, onion, orange juice, wine and salt. Pour mixture over chicken. Cover and marinate in the refrigerator for about 1 hour.

Remove chicken pieces from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove garlic and onion rings from marinade and brown them with oil in a separate pan. Sprinkle garlic and onion over chicken. Add fresh parsley.