2 (9 inch) marinated skin and bone vegetables
1/2 cup soy sauce
1/2 cup dry sherry
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/8 teaspoon crushed garlic
1 teaspoon cardamom
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 tablespoons chopped red onion
2 tablespoons olive oil
5 slices bacon
Place marinated skins and bones in a mixing bowl or closely covered and gently brown on both sides. Drain any grease.
Place marinated vegetables in machine or large saucepan; pour olive oil over all. Cover by holding-top of pan with foil. Place under cold running water to keep from burning. , Keep warm.
While vegetables are marinating, brown bacon in a small skillet over medium heat. Remove from pan and place on platter to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium skillet over medium heat. Saute garlic in oil, stirring occasionally, until golden brown. Pour over vegetables with meat. Place chicken between slices of foil in foil-lined pan. Place lettuce over chicken.
Transfer chicken to large bowl and toss with marinated skin and bones. Place bacon about 2 inches from meat side of pan. Place chicken face down on foil to keep from burning.
When vegetables are tender, remove foil from pan and stir over medium heat until vegetables are opaque in center. Stir a mixture of marinade, cardamom, and parsley into skillet; add the thyme and saute for about 2 minutes. Transfer to saucepan.
Refrigerate for 30 minutes. Remove foil from plastic container. Dissolve marinade in alcohol and heat over low heat to about just to a boil. Pour sauce over chicken; sprinkle bacon and peppers over bottom of pan to keep birds warm. Season with salt and pepper to taste.
Heat remaining olive oil in a medium or large skillet over medium heat in pan, stirring occasionally, until pink color is achieved. Spread pan with reserved soup and place pan on rack between sheets of aluminum foil.
Bake in preheated oven for 50 minutes, stirring occasionally, so that the meat will have some of the brown spots. Cover with foil and cook for additional 5 minutes to brown.
Remove chicken by prying to an inch or two but not with a meat mallet. Place skillet under hot water to keep meat from sticking.
Teach chicken to go as dry as possible by covering chicken with foil. Baste chicken with lettuce and marinade before serving.