Spanish cuisine · Meat & Kebab

Chicken Escabeche

Chicken pieces cooked in a vinegar marinade with carrots and peppercorns and eaten cold from the broth.

Ingredients · for 4 servings

• 8 chicken thighs
• 4 carrots
• 2 onions
• 8 cloves of garlic
• 200 ml white wine vinegar
• 150 ml white wine
• 250 ml olive oil
• 1 tsp black peppercorns
• 3 bay leaves
• 1 tsp thyme
• Salt

Instructions

1. Pat the chicken thighs dry and season with salt; cut the carrots into slices, the onions into thick rings and flatten the unpeeled garlic cloves lightly.
2. Heat 100 ml olive oil in a wide pot and fry the thighs skin-side first, browning them well all over for 10 min.
3. Add the onions, carrots and garlic and sweat over medium heat for 8 min. until the onions are translucent.
4. Pour in the vinegar, wine, remaining olive oil, bay leaves, thyme and peppercorns and bring everything to a vigorous boil once.
5. Cover and cook over low heat for 30–35 min. until the meat loosens easily from the bone, then remove the pot from the heat and let the chicken cool in the broth.
6. Chill overnight and serve cold or lukewarm with the vegetables, some of the broth and crusty bread.