Serves 4
50 min
Chicken Escabeche
Recipe GLPR59d3e965989518
A vibrant, tangy braise of chicken quarters with sweet-tart notes from vinegar, orange, and dried currants. Silky onions and toasted almonds add richness and texture to this elegant, one-pot classic.
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Ingredients
2 tablespoons extra-virgin olive oil
1 whole chicken (3½ to 4 pounds), quartered
Coarse salt and ground black pepper, to taste
1 large red onion, sliced into ¼-inch rounds
⅓ cup red or white wine vinegar
2 cups low-sodium chicken broth
½ cup dried currants or raisins
½ cup natural almonds, coarsely chopped and toasted
2 oranges, peel and pith removed, flesh cut into segments, juice squeezed and reserved
Directions
Pat the chicken quarters dry with paper towels. Season generously on both sides with coarse salt and ground pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the chicken pieces on both sides until golden, about 4–5 minutes per side. Transfer to a plate.
In the same pot, reduce heat to medium and add the sliced red onion. Cook, stirring occasionally, until the onion begins to soften and turn translucent, about 4 minutes.
Pour in the wine vinegar and scrape up any browned bits from the bottom of the pot. Add the chicken broth and stir to combine.
Return the browned chicken pieces to the pot, nestling them among the onions. Bring the liquid to a simmer, then reduce heat to medium-low. Cover partially and braise for 20–25 minutes, until the chicken is cooked through (an internal thermometer inserted into the thickest part of a thigh should read 165°F and the meat should be tender).
Stir in the reserved orange juice and the dried currants. Simmer uncovered for 2–3 minutes to warm through, then taste and adjust seasoning with salt and pepper as needed.
Gently fold in the orange segments and toasted almonds just before serving, being careful not to break the citrus pieces. Serve the chicken with the braising liquid, onions, and garnishes spooned over each portion.
