ESCABECHE OF CHICKEN

Escabeche of Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

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One 3-pound chicken, cut in pieces
4 tablespoons olive oil
12 large cloves garlic, peeled
12 peppercorns
12 small white onions, peeled
2 carrots, sliced
3 cups red wine vinegar
3 bay leaves
1 cup dry white wine
3 peppers, red, green and yellow, cut in strips

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.