Pickled Chicken

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A good way to cook and cool a chicken for a picnic.

From Chile, named Pollo Escabechado.

Ingredients

1
large chicken cut in ten
2
medium to large onions
2
large carrots
50 ml
Zaytoun FAIRTRADE olive oil
100 ml
white wine vinegar
5 ml
salt
10
FAIRTRADE black peppercorns
1
bay leaf

Method

Preparation

Top, tail, peel and slice the onions.

Top, tail, peel and slice the carrots.

Cooking

Make a layer of onions, carrots with the peppercorns and oil in the bottom of a heavy pan.

Place the chicken pieces on top of the layer and pour over the vinegar.

Add the bay leaf.

Cook over a low heat for 90 minutes to 2 hours.

Allow to cool.

Place the chicken pieces in a serving dish and arrange the vegetables decoratively around them.

Discard the pappercorns and bayleaf.

Separate the oil and the liquid and pour the liquid (stock) over the chicken.

Refridgerate, (the liquid should set).

To serve

Decorate the serving dish with tomatoes, cooked peas, new potatoes in season, or other appropriate vegetables.

Serve with FAIRTRADE white wine.

Variation

If you believe in locally sourced produce then the veg will vary according to what is in season.