Volaille en Escabeche

This recipe from France makes a fresh-tasting buffet or dinner party dish. Serve Volaille en Escabeche (voh-lie on aysca- bcysh) with steamed broccoli, petits pois and Parsley Potatoes.2 fl. oz. vegetable oil

1 x

4 lb. chicken, cut into serving pieces

Serve Voedzaam Salade either as an hors d’oenvre or as a side dish. mja medium-sized onions, thinly sliced and pushed out into rings garlic cloves, finely chopped green pepper, white pith removed, seeded and sliced into rings large carrots, scraped and sliced

4 celery stalks, trimmed and finely chopped

7 fl. oz. dry white wine

15 fl. oz. home-made chicken stock

1 lemon, thinly sliced

5 teaspoon dried thyme

2 teaspoon dried rosemary l’bay leaf

2 parsley sprigs

5 black peppercorns, crushed

1 teaspoon salt

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and fry for 5 minutes on each side or until they are

Volatile en Escabeche would make an ideal centrepiece for a summer buffet. lightly browned all over. Using a slotted spoon, remove the chicken from the casserole and set aside.

Add the onions, garlic, pepper, carrots and celery to the casserole. Fry, stirring frequently, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Pour over the wine and chicken stock, and add the lemon, thyme, rosemary, bay leaf, parsley, peppercorns and salt.

Increase the heat to high and bring the liquid to the boil. Return the chicken pieces to the casserole and cover the casserole. Reduce the heat to low and simmer for U- to 2 hours or until the chicken is very tender.

Remove the casserole from the heat. Remove and discard the bay leaf and parsley sprigs. Using a slotted spoon, transfer the vegetables to a shallow dish and the chicken to a carving board. Remove the bones from the chicken and cut the flesh into small slices. Make a well in the centre of the vegetables, and place die chicken slices in the middle. Return the bones to the liquid in the casserole.

Set the liquid and the vegetable and chicken mixture aside to cool completely. Skim off any fat from the surface of the cooking liquid.

Place the casserole over high heat and bring the liquid to the boil. Boil rapidly until it has reduced by one-third.

Remove the casserole from the heat. Pour the liquid through a fine wire strainer set over a large bowl. Discard the contents of the strainer. Set aside until the liquid cools completely and sets.

To serve, place the vegetable and chicken mixture in the middle of a large serving plate. Using a fork, break the jelly into small pieces and spoon around the chicken. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus