Escabeche of chicken

Yield: 4 servings

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


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