Pollo En Escabeche

(Marinated Chicken)

Pollo En Escabeche (Marinated Chicken) is a recipe adapted by the owner of the Restaurant Gayango in Madrid from the marinade used by hunters to preserve partridge when many were bagged at one time. A most convenient pre-prepared chicken recipe to have on hand for a hot day. This original recipe for chicken says it will keep up to days or weeks. Food never lasts that long in my house.

• 1 - 3 lb. chicken
• 1/4 c. olive oil
• 2 whole, peeled garlic cloves
• 1 lemon
• 1/2 orange
• 10 whole pepper corns
• 2 bay leaves
• 1/2 c. vinegar
• 2 c. dry white wine
• salt to taste

Wash chicken and pat dry with paper towels. Heat olive oil and slowly brown chicken in a deep skillet. Fry the chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper corns, lemon and orange (sliced, peel and all) and salt to taste.

Simmer chicken in marinade for 1 hour or until the joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.