Chicken Escabeche Recipe

Name: Chicken Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 1 large white or red onion, cut in half and sliced into half-moons; 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 red bell pepper, stemmed, seeded, and roughly chopped; 1 green bell pepper, stemmed, seeded, and roughly chopped; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano; 1 small dried or fresh chile, optional; 3 garlic cloves, peeled and lightly crushed; 1 cup red wine or other vinegar; 1 cup red wine; 1 tablespoon sugar

Servings: persons

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
1 large white or red onion, cut in half and sliced into half-moons
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 red bell pepper, stemmed, seeded, and roughly chopped
1 green bell pepper, stemmed, seeded, and roughly chopped
2 bay leaves
5 fresh thyme sprigs or 1 teaspoon dried
5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 small dried or fresh chile, optional
3 garlic cloves, peeled and lightly crushed
1 cup red wine or other vinegar
1 cup red wine
1 tablespoon sugar

1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
3
Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes.
4
Adjust the heat to prevent burning and continue to cook the chicken until it is done, another 15 minutes or so.
5
Transfer the chicken to a deep platter.
6
(Breasts will be done before legs and thighs; remove them first.)
7
Turn the heat to medium and add the onion, carrots, celery, peppers, bay leaves, herbs, chile if using, garlic, a pinch of salt, and about 1/ 2 teaspoon pepper.
8
Cook, stirring occasionally, until the onion softens, about 10 minutes.
9
Add the vinegar, wine, sugar, and 1 cup water and bring to a boil; lower the heat and simmer for about 10 minutes.
10
Pour the hot mixture over the chicken and let rest until the dish reaches room temperature before serving.
11
Or cover well and refrigerate; the escabeche will keep for at least a couple of days (bring back to room temperature before serving).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, Salt and black pepper to taste, 1 large white or red onion, cut in half and sliced into half-moons, and more.

Yes, Chicken Escabeche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Escabeche

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