In this Chilean favorite, a whole chicken bastes in white wine and its own juices as it gently simmers.
1 whole chicken (4 1/2 to 5 lb.)
2 tsp. salt
1/2 tsp. cayenne pepper
2 tbsp. fresh lime or lemon juice
3 tbsp. olive oil
1 medium onion, cut into quarters
6 to 8 small potatoes (or 2 medium potatoes), peeled and cut into quarters
1 cup dry or semidry white wine
1. Trim excess fat, rinse the chicken thoroughly, drain well, and pat dry. Gently separate the skin from the meat with your fingers, leaving the skin intact. Use a knife tip to pierce the chicken flesh several times on all sides. Combine salt, cayenne, lime or lemon juice, and 2 tablespoons of the olive oil. Rub this mixture all over the chicken and beneath the skin. Stuff the cavity with the quartered onion and marinate at room temperature for 20 minutes.
2. In a Dutch oven, heat the remaining 1 tablespoon oil. Add the chicken and any remaining marinade. Cover and cook over medium-low heat for 1 1/2 hours, checking to be sure it's not sticking to the bottom of the pot. If it is, use a large spoon to carefully tilt the chicken at an angle and separate it from the pot bottom.
3. Add the potatoes, pressing them to the side and bottom of the pot. Cover and continue to cook for another 25 minutes. Add the wine and cook uncovered for another 30 minutes, spooning the juices over the chicken to baste it.