Chicken Escabeche

A delicious chilled chicken dish for those hot summer days.

Ingredients:

4 whole chicken breasts
6 cloves garlic, peeled, whole
2 tbsp Sea salt
12 fresh black peppercorns
½ tsp cayenne
4 sprigs thyme
1 tbsp toasted cumin seeds
1 medium Spanish onion, cut into 1/4inch slices
1 tbsp sugar
4 cups white wine
1 cup sherry vinegar
1 lemon, thinly sliced
1 orange, thinly sliced

Preparation:

Remove skin from chicken breasts. Place pieces in a 4 quart saucepan and add remaining ingredients.
Bring to a low boil, reduce heat until barely simmering, cover and cook for 1 hour and 20 minutes.
Remove chicken carefully and place in a shallow non-metallic pan.
Pour cooking liquid and solids over chicken and allow to cool completely.
Serve chilled with green salad and orange segments.

Directions:
A delicious chilled chicken dish for those hot summer days.

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Chicken Escabeche

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