Recipe - Escabeche Of Chicken

1 3pound chicken; cut in
pieces
4 tablespoon Olive oil
12 lg Cloves garlic; peeled
12 Peppercorns
12 small White onions; peeled
2 Carrots; cut or sliced up
3 cup Red wine vinegar
3 Bay leaves
1 cup Dry white wine.
3 Peppers, red, green and
yellow; cut in strips.

Brown the chicken pieces in the olive oil over moderate heat, about 710
minutes. Transfer chicken to a platter and pour off all but 1 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.

Yield: 4 servings
Recipe By : TVFN Taste Show # 4872

Posted to MCRecipe Digest V1 #314

Date: Sun, 24 Nov 1996 15:53:47 0500

From: Doc1946@aol.com