Chicken escabeche

March 26, 2009

Variations on the Spanish escabeche theme appear in a variety of cuisines. It is thought to originate from the Persian/Arabic word sikbaj meaning vinegar stew. One of the earliest mentions in Europe was in a 14th century Catalan work which featured recipes for scabeig and escabeyg where fish was served in a vinegary spicy sauce. In fact the technique may have been a way of preserving fish.

These days the hot acidic sauce is used for sousing fried fish, which is then served cold. It is also good for preparing small birds.

I think escabeche works beautifully with boneless chicken breasts. You can make the poaching liquid ahead and refrigerate it until ready for the final preparation of the dish or make the dish in one session and chill the poached breasts in the liquid until ready to plate.

Chicken escabeche

2 red onions finely sliced
6 bayleaves
2 cloves garlic, finely sliced
1/4 teaspoon saffron toasted briefly in a dry pan then infused in 4 tablespoons boiling water
4 tablespoons olive oil
2 large carrots, grated or finely julienned
1/2 cup white wine vinegar
1 cup white wine
1/2 cup water
salt
1 tablespoon pink peppercorns
1/2 cup parsley, finely chopped
2 large organic chicken breasts

Place the onions, bayleaves, and garlic in a large pan with the oil and cook gently until the onion is tender – about 12 minutes. Add the carrot, vinegar, wine, saffron and its liquid, water, pink peppercorns and salt.

Bring to the boil then simmer for 25 minutes. At this stage you can cool the liquid and store in the refrigerator until required.

For the next step, strain the liquid, setting the vegetables aside.

Bring the escabeche liquid to the boil and then poach the skinless chicken breasts for 15 minutes until tender. Cool rapidly then chill. To serve, slice thickly and layer on a large platter. Drizzle with the escabeche liquid. Spoon over some of the drained carrot and onion mixture then sprinkle on the chopped parsley.

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