Pollo in escabeche - (pickled chicken)

Yield: 4 servings

Measure Ingredient
1 \N Fryer chicken
6 \N Garlic cloves; peeled, whole
12 \N Black peppercorns
4 \N Thyme sprigs
1 tablespoon Toasted cumin seeds
1 medium Spanish onion; cut 1/4\" 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 4-quart 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. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20 broadcast 06-18-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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