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Chicken In Escabeche

10min.chef's picture
Ingredients
  Red onion 1 1⁄2 Cup (24 tbs), sliced
  Garlic 2 Teaspoon, minced
  Cider vinegar 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Bay leaves 4
  Flour 1⁄2 Cup (8 tbs)
  Chicken 3 1⁄2 Pound, quartered
  Olive oil 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Thyme 3⁄4 Teaspoon
  Marjoram 3⁄4 Teaspoon
  Ground cloves 3⁄4 Teaspoon
  Coriander 1 (For Garnish)
Directions

GETTING READY
1) Preheat oven moderate hot to 200 degrees.

MAKING
2) In non aluminum bowl place onion rings and garlic.
3) Pour vinegar, 1/2 cup water, 1/2 teaspoon oregano, 1/2 teaspoon allspice, and bay leaves. Mix and set aside.
4) In a brown paper bag add flour, chicken quarters placing 2 at a time and shake to coat well. Take out the chicken and keep aside.
5) In large skillet, heat olive oil over medium heat. Add dark-meat quarters of chicken skin-side down and fry 8 minutes.
6) Turn chicken and add white-meat quarters skin-side down, frying for 4 minutes.
7) In a small bowl mix salt, pepper, thyme, marjoram, cloves, oregano and allspice.
8) Turn white-meat quarters and reserve onion. Pour vinegar-spice marinade from the onion to skillet. 9) Top with herb-and-spice mixture and place over medium-low heat, partially covering and simmer for about 12 minutes.
10) Place chicken to heatproof platter and keep in oven.
11) Add onions to skillet and cook in medium-high for 2 to 3 minutes.

SERVING
12) Pour onion and cooking liquid over chicken and decorate with coriander sprigs.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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