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Pollo borracho (Drunken Chicken)

2 tb Oil, vegetable
2 tb Butter, unsalted
5 lb Chicken; serving pieces
1/4 lb Ham; cooked, coarse chopped
1 c Raisins, seedless
1/8 ts Cloves, ground
1/8 ts Cinnamon
1/8 ts Cumin
1/8 ts Coriander seed, ground
2 Garlic cloves; chopped
2 c Wine, white, dry
Salt
Pepper, ground
1/2 c Almonds; toasted, slivered
1/2 c Olives, stuffed; halved
1 tb Capers; drained


In heavy casserole, heat oil and butter, saute chicken until golden. Add ham, raisins, spices, garlic, wine and salt and pepper to taste. Cover, simmer gently, over low heat, until the chicken is tender when pierced by a fork - about 1 hour. Add almonds, olives and capers; heat through, uncovered for about 5 minutes.


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