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Laurent's Recipe - Chicken Escabeche - 12 Nov

Chicken Escabeche

4 chicken breasts
1 carrot peeled and finely sliced
1 leek, the white only, finely sliced
1 stick of celery, finely sliced
1 white onion, peeled and finely sliced
a good pinch of saffron thread
1 tsp coriander seeds
1 tsp cumin seeds
250 ml white wine vinegar
500ml olive oil
2 peel of orange skin
1 juice of a lemon
salt pepper to taste

Sweat off all the ingredients in a pot for about 5mins with a little olive oil then deglaze with white wine vinegar. Add the rest of olive oil and simmer slowly for 10mins or until the veges are cooked but still crunchy. Add lemon juice and season to taste.

Meanwhile, sear off the chicken breasts and cook in a preheated oven for about 10-15mn then put in the escabeche marinade and let set for 1/2 hour.
Serve hot with a lovely potato salad or mash.
Bon apetit.
This dish is from the south of Europe or Spain but is found as well in the region of Provence. Perfect for a summer BBQ/lunch.