Chicken In Escabeche

10min.chef's picture

Jun. 09, 2011


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)



1) Preheat oven moderate hot to 200 degrees.


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.


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

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes