Pollo in escabeche - (pickled chicken)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer chicken | |
| 6 | Garlic cloves; peeled, whole | |
| 12 | Black peppercorns | |
| 4 | 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 | Lemon; thinly sliced | |
| 1 | Orange; thinly sliced | |
Directions
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@...
06-24-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.