Escabeche De Gallina (cold Pickled Chicken) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Olive oil,
1 small: Leek, including 1 inch of
1: Chicken, 3 to 3 1/2 pounds,
, the green washed thoroughly
, cut into 6 to 8 serving
, and cut into rounds 1/8
, pieces
, inch thick
1 cup: Dry white wine,
1 tbsp: Salt,
1 cup: Distilled white vinegar,
1: Bouquet of 1 celery top, 2
1 cup: Hot water,
Parsley sprigs, 2 bay leaves
2 medium: Onions, peeled, halved and
2: whole cloves and 1/4 ts.,
, cut in wedges 1/8 inch
Thyme, wrapped together in
, thick (slices,rounds ?)
Cheesecloth,
3: Carrots, scraped and cut
1: Lemon, cut lengthwise into
, diagonally into slices 1/8
, halves and then crosswise
, inch thick
, into 1/8 slices
Directions:
In a heavy flameproof 4 to 5 quart casserole, heat the olive oil,
tipping the casserole to coat the bottom evenly and turning the heat
down to moderate if the oil begins to smoke. Pat the chicken dry
with paper towels and brown it in the oil, a few pieces at a time.
Start the pieces skin side down and turn them with tongs. Add the
wine, vinegar, water, onions, carrots, leek, salt and bouquet, and
bring to a boil over high heat. Reduce the heat to low, cover the
casserole, and simmer undisturbed for 30 minutes, or until the
chicken is tender but not falling apart. Remove the bouquet, and
arrange the chicken pieces in a deep serving dish just large enough
to hold them snugly in one layer. Pour the cooking liquid with the
vegetables over the chicken. Decorate the top with the lemon slices,
and cool to room temperature. Cover the dish and refrigerate for at
least 6 hours, or until the cooking liquids have jelled. serve on
chilled plates, as the first or the main course.
26 of 108
Time/Life Foods of the World, Recipes: Latin American Cooking
Earl Cravens earl.cravens@mgmtsys.com
From: Earl Cravens Date: 09-16-94
Source from luhu.jp
tipping the casserole to coat the bottom evenly and turning the heat
down to moderate if the oil begins to smoke. Pat the chicken dry
with paper towels and brown it in the oil, a few pieces at a time.
Start the pieces skin side down and turn them with tongs. Add the
wine, vinegar, water, onions, carrots, leek, salt and bouquet, and
bring to a boil over high heat. Reduce the heat to low, cover the
casserole, and simmer undisturbed for 30 minutes, or until the
chicken is tender but not falling apart. Remove the bouquet, and
arrange the chicken pieces in a deep serving dish just large enough
to hold them snugly in one layer. Pour the cooking liquid with the
vegetables over the chicken. Decorate the top with the lemon slices,
and cool to room temperature. Cover the dish and refrigerate for at
least 6 hours, or until the cooking liquids have jelled. serve on
chilled plates, as the first or the main course.
26 of 108
Time/Life Foods of the World, Recipes: Latin American Cooking
Earl Cravens earl.cravens@mgmtsys.com
From: Earl Cravens Date: 09-16-94
Source from luhu.jp