Chicken Escabeche

Name: Chicken Escabeche
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 1 large white or red onion, cut in half and sliced into half-moons; 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 red bell pepper, stemmed, seeded, and roughly chopped; 1 green bell pepper, stemmed, seeded, and roughly chopped; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano; 1 small dried or fresh chile, optional; 3 garlic cloves, peeled and lightly crushed; 1 cup red wine or other vinegar; 1 cup red wine; 1 tablespoon sugar

December 14, 2011

Escabeche (see also pages 235 and 350) is a great way to flavor food, by marinating it after it’s cooked rather than before. The cooked chicken (in this case) is bathed in an aromatic marinade. The soaking need not be long, but since the dish is best served at room temperature (it makes a good picnic option), you should plan to wait a while between cooking and eating. Use this as part of a picnic or buffet.

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