Escabeche Chicken
Escabeche Chicken

Ingredients

Method

  • 3 tbsp olive oil
  • 8 chicken thighs
  • 1 chopped onion
  • 1 chopped celery stalk
  • 2 crushed garlic cloves
  • 1.5 tsp coriander seeds
  • ½ tsp smoked paprika
  • 80ml red wine vinegar
  • 350ml chicken stock
  • 50g sultanas
  • 1 tbsp capers
  • 5g each chopped parsley and mint
  • 30g toasted almonds, chopped
  • Preheat the oven to 200C. Heat the oil in a saucepan and fry the chicken to brown the skin, then cook for 2 mins on each side to brown all over. Remove from the pan and set aside. Tip the onion, garlic and celery into the pan and fry for 5 mins to soften, then add the coriander seeds and paprika and fry for 2 mins more. Stir in the vinegar, stock and sultanas and bring to a simmer.
  • Transfer everything - including the chicken pieces, skin-side up - to a casserole dish and roast uncovered in the oven for 20 mins. Once everything is cooked through, scatter with the herbs and almonds and serve with mashed potato.
45 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box