Sunday, February 28, 2010

Pickled Chicken

This recipe is my grandmother's variation on Pollo en Escabeche - a Portuguese dish of cold chicken pickled in a vinegar and wine marinade. The chicken is tender and delicate in flavor and perfect for serving with a salad or for a easy meal. The chicken can also be served warm, or at room temperature.

Grandma's version does not call for any vinegar, but it is cooked in white wine. After a bit of research I find that you could replace the water in this recipe for an equal amount of red or white wine vinegar. Be sure to use a good dry white wine for this recipe. I used a Pinot Grigio.

Pickled Chicken
1 medium frying chicken cut in pieces
1 cup of white wine.
1 cup of hot water
1 small lemon, sliced
2 medium onions, chopped
3 carrots, sliced thinly
1 stalk celery, sliced thinly
1 teaspoon kosher salt
2 bay leaves
2 whole cloves
1/4 teaspoon thyme
olive oil

Brown chicken in olive oil until golden. Place in casserole with vegetables and seasonings and pour water and wine over top. Simmer gently until chicken is tender. Refrigerate and serve cold. Print This Recipe


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