← Nouns Cooking · Spanish

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks
• 150 ml Olive oil
• 8 cloves Garlic, lightly crushed, skins on
• 2 Onion, sliced
• 3 Carrot, sliced into rounds
• 2 Bay leaves
• 3 sprigs Thyme
• 1 sprig Rosemary
• 1 tsp black peppercorns
• 125 ml white wine or sherry vinegar
• 125 ml dry white wine
• 250 ml water or chicken stock
• Salt

Method

1. Season the chicken well with salt. Heat 4 tbsp of the oil in a casserole over medium-high heat and brown the chicken for 8–10 min, turning, until golden. Set aside.
2. Lower the heat, add the rest of the oil, the garlic, onion and carrot and cook gently for 8 min until the onion softens.
3. Add the bay, thyme, rosemary and peppercorns, then pour in the vinegar, wine and water. Bring to a simmer and return the chicken.
4. Cover and simmer very gently for 35 min, turning the pieces halfway, until the chicken is tender and reaches 75°C (165°F) by the bone.
5. Let it cool in the pan. Serve just warm or at room temperature with crusty bread or a salad, spooning over the vegetables and some of the tangy juices.

Tips

• It is even better the next day: once cool, keep it covered in the fridge for up to 4 days and bring it back to room temperature to serve.
• Partridge or quail in escabeche is the classic hunting-season version; cook small birds for about 25 min.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar