Casa
Martin
Cookbook
Chicken Escabeche
This recipe for chicken can equally be applied to small fish such as mackerel, bream etc; pieces of larger fish such as tuna, as well as quail or partridge.
1 Chicken, portioned
4 tbsp Olive Oil
6 cloves Garlic
1 tsp Black Peppercorns
2 Onions, sliced
1 Bayleaf
1 tsp Salt
½ Bottle White Wine
125ml Wine Vinegar
1 Lemon sliced
Fry chicken pieces in oil until lightly coloured. Put all ingredients in a non-aluminium pan, bring to the boil then simmer for 1 hour. Cool in an earthenware or glass dish with the liquid covering the meat. This will keep for several days in the fridge. Eat cold with chips and bread.