Marinated Chicken - Pollo En Escabeche

Total Time
1hr 45mins
Prep 20 mins
Cook 1 hr 25 mins

Got this one from "THE SPANISH COOKBOOK" by Barbara Norman (c)1969 and I thought I would share it as a wonderful option for those warm days when hot food just doesn't sound good. The recipes states it was provided by the owner of the Restaurant Gayango in Madrid, and was adapted by him from the marinade hunters use to preserve partridge when many are bagged at once. A most convenient pre-prepared dish to have on hand for a hot day, it will keep for days or weeks.

Ingredients Nutrition

Directions

  1. Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, scliced, peel and all, and salt to taste.
  2. Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.