Escabeche Of Chicken Recipes

ESCABECHE OF CHICKEN

Steps:

• Brown the chicken pieces in the olive oil over moderate heat, about 7 to 10 minutes. Transfer chicken to a platter and pour off all but I tablespoon of olive oil.
• To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes.
• Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

CHICKEN ESCABèCHE

Steps:

• Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn't taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
• Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they're done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
• Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint.

ESCABECHE

Steps:

• Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
• While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.