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Gallery Chicken Escabeche Credit: Con Poulos Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 whole chicken (3 1/2 to 4 pounds), quartered Coarse salt and ground pepper 1 large red onion, sliced into 1/4-inch rounds 1/3 cup red- or white-wine vinegar 2 cups low-sodium chicken broth 1/2 cup dried currants or raisins 1/2 cup natural almonds, coarsely chopped and toasted 2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved
Cook’s Notes Popular in Spain and France, escabeche loosely translates as “pickle.” It’s commonly made with fish.
Gallery Chicken Escabeche Credit: Con Poulos
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Chicken Escabeche Credit: Con Poulos
Chicken Escabeche
Credit: Con Poulos
Chicken Escabeche
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 whole chicken (3 1/2 to 4 pounds), quartered Coarse salt and ground pepper 1 large red onion, sliced into 1/4-inch rounds 1/3 cup red- or white-wine vinegar 2 cups low-sodium chicken broth 1/2 cup dried currants or raisins 1/2 cup natural almonds, coarsely chopped and toasted 2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved
Directions
Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.
Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.
Cook’s Notes Popular in Spain and France, escabeche loosely translates as “pickle.” It’s commonly made with fish.
Cook’s Notes
Popular in Spain and France, escabeche loosely translates as “pickle.” It’s commonly made with fish.
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
Add Rating & Review
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 6 2 star values: 1 1 star values: 2
All Reviews for Chicken Escabeche
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Escabeche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
