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Chicken Escabeche  (Not yet rated)

Cooked, then marinated afterwards chicken

Cal: 227 Fat: 10g Carbs: 5g Protein: 25g Fiber: 1g
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Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 1 tablespoon sugar
  • 1 cup red wine
  • 5 sprigs marjoram
  • 1 red bell pepper ; steamed, seeded and chopped
  • 5 sprigs thyme ; fresh
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 3 pounds chicken
  • 3 cloves garlic
  • 2 medium carrots
  • 2 stalks celery
  • 1 large onions
  • salt ; Used to taste
  • 1 cup wine vinegar
  • In My Kitchen

  • Directions

    In a deep skillet over medium heat add oil, chicken (skin side down) brown it well turning as needed. Remove and place on a platter. Adjust the heat as necessary. Add onion, carrots, celery, peppers, bay leaves, herbs, garlic a pinch of salt and 1/2 tsp. pepper. Add vinegar, wine, sugar and 1 cup water and bring to a boil.Cook on lower heat 10 min. Pour the hot mixture over chicken and let rest about 1 minute.

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