astray recipes: Escabeche of chicken

Categories: Taste
Yield: 4 servings

Measure	Ingredient
	One 3-pound chicken, cut in
	Pieces
4 tablespoons	Olive oil
12 larges	Cloves garlic, peeled
12	Peppercorns
12 smalls	White onions, peeled
2	Carrots, sliced
3 cups	Red wine vinegar
3	Bay leaves
1 cup	Dry white wine.
3	Peppers, red, green and
	Yellow, cut in strips.

Brown the chicken pieces in the olive oil over moderate heat, about 710 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes.

Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

Yield: 4 servings

TASTE SHOW #TS4872

escabeche of chicken