Pickled Chicken (Pollo en Escabeche)
Chicken slowly cooked in oil, vinegar and wine with bay leaf, garlic and peppercorns. Keeps several days in the fridge and is delicious cold or lukewarm.
- Total
- 65 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- cut-up chicken2.75 lb
- olive oil0.75 cup
- vinegar0.75 cup
- white wine0.75 cup
- onion1
- carrot2
- garlic clove6
- bay leaf3
- black pepper1 tsp
- thyme1 tsp
- salt1 tsp
Method
- 1
Season the cut-up chicken. Heat the olive oil in a casserole and brown the chicken in batches over medium-high heat. Set aside.
- 2
In the same oil, over medium heat, add the whole, lightly crushed garlic cloves, the sliced onion and sliced carrot. Cook 5 minutes.
- 3
Return the chicken to the casserole and add the bay leaves, black peppercorns and thyme.
- 4
Pour in the vinegar and white wine, raise the heat until it boils and let it reduce for a couple of minutes.
- 5
Cover and cook gently for about 40 minutes, until the chicken is very tender. If it dries out, add a splash of water.
- 6
Taste and adjust the salt. Let it cool in the casserole.
- 7
Store in an airtight container covered with its escabeche in the fridge at least a few hours before eating; it keeps well 4-5 days.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
