Chicken Escabeche
A great picnic dish or one to take to work in Spring or Summer when the vibrant flavours will brighten up your office day.
Served 4-6
1 chicken, jointed into 8 pieces
3 tbsp olive oil
2 white onions, peeled and thinly sliced
3 cloves garlic, peeled and thinly sliced
8 baby carrots, peeled whole
3 bay leaves
1 tbsp Épices de Cru Tellicherry EB Grade 10 Black Pepper
1 tsp Épices de Cru Cumin
1 tbsp thyme
200ml Dupont Cider Vinegar
100ml dry white wine
to serve, green salad and crusty bread
1) Season chicken pieces generously with sea salt and freshly ground black pepper.
2) Heat olive oil in a large Le Creuset-style casserole dish over medium heat and saute the chicken pieces for about 15-20 minutes, turning occasionally or until skin has turned golden brown colour. Transfer chicken pieces with a slotted spoon to a plate.
3) Add onions, garlic, carrot, bay leaves, peppercorns, cumin and thyme to the casserole dish and saute for 5-7 minutes or until onion and carrots have softened.
4) Add wine and vinegar and cook for 5 minutes.
5) Add chicken pieces back to the casserole dish and continue to cook for 25-30 minutes or until chicken pieces are cooked.
6) Allow to cool then transfer the chicken escabeche to a glass serving bowl, cover with cling film and refrigerate overnight to allow flavours to develop.
7) Remove from refrigerator and serve with a green salad and crusty bread.
Leave a comment
Comments will be approved before showing up.
Also in Vinegar Shed recipes by Andy Harris
Briam
Beef Giouvetsi
This classic Greek one pot stew is always baked in the oven in an earthenware 'giouvetsi' lidded pot - the best are made on Sifnos, a lovely Cycladic island long known for its artisan potters and excellent food.
