Kategorie

Escabeche chicken salad

Name: Escabeche chicken salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 g boneless skinless chicken thighs; 2 tbsp olive oil; 1 large onion (about 150 g); 2 carrots (about 200 g); 3 garlic cloves; 150 ml dry white wine; 100 ml white wine vinegar; 200 ml chicken stock; 2 bay leaves; 8 black peppercorns; 1 tsp salt

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Pat the chicken dry with paper towels and season with salt. Cut the onion into strips, slice the carrots thinly and slice the garlic.
Heat the oil in a wide pan over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, then transfer it to a plate.
Reduce the heat to medium. Cook the onion and carrots for 5 minutes, stirring, until they begin to soften. Add the garlic and stir for 30 seconds.
Pour in the wine, vinegar and stock. Add bay leaves and peppercorns. Scrape the browned bits from the bottom of the pan and bring the liquid to a boil.
Return the chicken and any juices to the pan. Cover and cook gently for 15 to 18 minutes, until the chicken is no longer pink in the centre.
Take the pan off the heat and leave the chicken in the liquid for at least 30 minutes. Tear the meat into pieces and serve it with the vegetables and a little of the cooking liquid.