Place the black beans in a bowl and soak them in the water for 2 minutes.  Drain and discard the water.  Add the vodka to the bowl and set aside.  Set up the Chopped Bowl and the Seasonings Bowl.  Heat the oil in a large skillet (that has a cover) over high heat.  Add the chicken and cook until the chicken is browned on all sides.  Stir the Chopped Bowl to the skillet and cook for 2 minutes.  Add the Black Bean Bowl and The Seasonings Bowl and stir until the chicken pieces are well coated.  Turn the heat to low, cover and cook for about 10 minutes.  Add 1/2 cup of stock to the skillet, bring it to a boil, then turn off the heat (you can pour into a plastic container and allow chicken to soak over night).  Preheat the oven to 375 degrees.  Put the chicken in a roasting pan, skin side up, together with all the extra skillet liquids.  Roast the chicken, adding additional stock if necessary to keep the liquid in the pan from evaporating, until the chicken in golden and cooked through (about 30 minutes).

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Our comments:  You can prepare the "skillet portion" of this recipe up to a day in advance and refrigerate (this allows the the skillet juices to flavor the chicken).  Comfort food!