1 3 1/2-to-4-pound chicken, cut into 6 serving pieces

1-1 1/2 teaspoons salt, or to taste

1/2 cup white vinegar

3 garlic cloves, minced

Freshly ground black pepper to taste

2 tablespoons vegetable oil

2 cups freshly squeezed orange juice

1/2 cup orange liqueur combined with 1/2 cup water
 
1 medium-sized white onion, sliced into paper-thin half-moons

1-2 tablespoons butter (optional)

Season the chicken with 1/2 teaspoon of the salt and place in a bowl or deep dish.

Add the vinegar, garlic and pepper and turn to moisten the pieces all over. Let sit at room temperature for 30 minutes, turning once or twice.
 
Lift out the chicken, draining it well, and blot dry with paper towels. Discard the marinade.

In a Dutch oven or large pot, heat the oil over medium-high heat until rippling. Add the chicken and saute, turning once, until lightly browned, about 3 minutes per side. Transfer to a bowl and set aside.

With a wooden spoon or spatula, loosen the flavorful browned bits from the bottom of the pan. Add the orange juice and orange liqueur-water combination.

Return the chicken to the pot. Bring to a boil over medium heat. Taste for salt and add up to 1 teaspoon, if desired.

Cook, covered, for 25-30 minutes, or until the cooking liquid has a glossy sheen and the chicken is tender.

Add the onion and cook just until it is wilted, 2-3 minutes. For an optional enrichment, gently whisk in the butter just until it melts into the sauce. Serve hot.

Makes 4 servings.