2    1/2 lb large chicken pieces,

           -with the skin attached
      2    Garlic cloves, peeled

      1 sm White onion, roughly sliced

      1 c  Reduced chicken broth

     12    Additional garlic cloves,

           -peeled and minced
      3 tb Dried Oaxacan or Mexican

           -oregano, stems removed
           And roughly crumbled
      2 tb Additional chicken broth

    1/2 ts Sea salt (or to taste)

  Grilled Chicken with Oregano Serves 4 to 6
  melted chicken far or oil for broiling
  Put the chicken pieces into a saute pan in one layer.  Add the whole garlic
  cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
  turning the pieces over from time to time, until the broth has completely
  reduced and the chicken is tender - about 25 minutes.
  Crush the minced garlic into a mortar with the oregano, 2 tablespoons
  broth, and salt and work to a rough paste (or put it all into a blender jar
  and blend very briefly).  Spread the paste over the chicken pieces, turning
  them so they ar evenly covered; return to the pan and cover. Set aside to
  season for 2 hours. Heat a broiler or grill and brown lightly, brushing
  with a little melted chicken fat if necessary.
  The Art of Mexican Cooking From the collection of Jim Vorheis