Escabeche of chicken

4 servings

Ingredients

QuantityIngredient
One 3-pound chicken, cut in
Pieces
4tablespoonsOlive oil
12largesCloves garlic, peeled
12Peppercorns
12smallsWhite onions, peeled
2Carrots, sliced
3cupsRed wine vinegar
3Bay leaves
1cupDry white wine.
3Peppers, red, green and
Yellow, cut in strips.

Directions

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