Pollo en Escabeche

• 3½ lb. chicken, cut into serving pieces
• Salt, freshly ground pepper
• 3 medium onions, thinly sliced

Season the chicken pieces with salt and pepper, and place in a heavy casserole with the onions and garlic. Tie the hot pepper, bay leaf and orégano in a small square of cheesecloth and add to the casserole. Pour the oil and vinegar over the chicken, cover and simmer gently for 30 minutes. If the onions are very watery, continue cooking, with the casserole partially covered, to reduce the sauce,