Escabeche of chicken
4 servings
Ingredients
| Quantity | 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. | ||
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