Recipe Alert: Chicken Escabeche

Serves 4

1 4-5 pound chicken, cut into pieces
Salted water for brining
Salt and pepper
2 red onions
3 cloves garlic
2 tablespoons olive oil
1 tablespoon dark brown sugar
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1/2 cup chicken stock
1/2 cup red wine vinegar
1/3 cup white wine
1 bay leaf
1/2 cup dried currants
1/4 cup parsley, chopped fine
Cooked rice

If possible, soak the chicken in salted water for several hours (this brining process makes the chicken more tender). Rinse chicken pieces, pat dry and season with salt and pepper on both sides.

Thinly slice the onions into half moon shapes and mince the garlic.

Add the olive oil to a heavy skillet or pot that’s large enough to hold all of the chicken pieces, heat to medium high and brown on both sides (about 3-4 minutes per side), then remove to a plate and set aside.

Add the onions and garlic to the skillet, adding more olive oil if necessary, then add the brown sugar, cumin, garlic salt and paprika and cook over medium-low heat, stirring occasionally until the onions are soft and fragrant, about 5-8 minutes.

Add the chicken back to the pot, nestling the pieces in with the onions, then add the stock, vinegar, wine and bay leaf. Add a little more chicken stock if liquid seems a little too low (it does not need to completely cover the chicken).

Cover and cook over low heat for about 15-20 minutes then uncover and add the currants and simmer for about 5 more minutes. Check for doneness (meat should no longer be pink and juices should run clear). Continue to simmer until chicken is done, then remove bay leaf. Serve over rice.