Recipe - Pollo In Escabeche - (Pickled Chicken)

1 Fryer chicken
6 Garlic cloves; peeled, whole
12 Black peppercorns
4 Thyme sprigs
1 tablespoon Toasted cumin seeds
1 md Spanish onion; cut 1/4"
slices
2 tablespoon Salt
1 tablespoon Sugar
4 cup White wine
1 cup Cider vinegar
1 Lemon; thinly cut or sliced up
1 Orange; thinly cut or sliced up

Cut chicken into 10 pieces and remove skin. Place pieces in a 4quart
saucepan and add remaining ingredients. Bring to a boil, lower heat, cover
and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in
a shallow crock. Pour cooking liquid and solids over chicken and allow to
cool. Serve chilled with chicory salad and lemon wedges. This recipe yields
4