Marinated Chicken (Pollo en Escabeche)
Author: Barbara Norman
  • 1 chicken, about 3 pounds
  • 1/4 Cup olive oil
  • 2 whole cloves garlic; peeled
  • 1 lemon
  • 1/2 orange
  • 10 whole pepper grains
  • 2 bay leaves
  • 1/2 Cup vinegar
  • 2 Cups dry white wine
  • salt, to taste
  1. Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep eathernware casserole. Fry 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 grains, lemon and orange, sliced, peel and all, and salt to taste.
  2. Simmer chicken in marinade for 1 hour or until 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.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: This excellent dish, whose recipe was provided by the owner of the Restaurant Gayango in Madrid, was adapted by him from the marinade hunters use to preserve partridge when many are bagged at once. A most convenient pre-prepared dish to have on hand for a hot day, it will keep for days or weeks.
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