Chicken Escabeche
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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes. Adjust the heat to prevent burning and continue to cook the chicken until it is done, another 15 minutes or so. Transfer the chicken to a deep platter. (Breasts will be done before legs and thighs; remove them first.)
Step 2
Turn the heat to medium and add the onion, carrots, celery, peppers, bay leaves, herbs, chile if using, garlic, a pinch of salt, and about 1/ 2 teaspoon pepper. Cook, stirring occasionally, until the onion softens, about 10 minutes. Add the vinegar, wine, sugar, and 1 cup water and bring to a boil; lower the heat and simmer for about 10 minutes.
Step 3
Pour the hot mixture over the chicken and let rest until the dish reaches room temperature before serving. Or cover well and refrigerate; the escabeche will keep for at least a couple of days (bring back to room temperature before serving).
