Pollo in escabeche (pickled chicken)

Yield: 4 servings

Measure Ingredient
1 \N Fryer chicken
6 \N Cloves garlic, peeled,
\N \N Whole
12 \N Black peppercorns
4 \N Sprigs thyme
1 tablespoon Toasted cumin seeds
1 medium Spanish onion, cut into
¼ \N Inch slices
2 tablespoons Salt
1 tablespoon Sugar
4 cups White wine
1 cup Cider vinegar
1 \N Lemon, thinly sliced
1 \N Orange, thinly sliced

Cut chicken into 10 pieces and remove skin. Place pieces in a 4quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with chicory salad and lemon wedges.

Yield: 4 servings


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