New This Month

Chicken Escabeche

Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 2 tablespoons extra-virgin olive oil
  • 1 whole chicken (3 1/2 to 4 pounds), quartered
  • Coarse salt and ground pepper
  • 1 large red onion, sliced into 1/4-inch rounds
  • 1/3 cup red- or white-wine vinegar
  • 2 cups low-sodium chicken broth
  • 1/2 cup dried currants or raisins
  • 1/2 cup natural almonds, coarsely chopped and toasted
  • 2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved


  1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.

  2. Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.

Cook's Notes

Popular in Spain and France, escabeche loosely translates as "pickle." It's commonly made with fish.

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