* Exported from MasterCook *

MARINATED CHICKEN - (POLLO EN ESCABECHE)

Recipe By :Barbara Norman
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Poultry Chicken Whole
Regional Spanish Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- 3lb 1.5kg
1/4 cup olive oil
2 whole garlic clove -- peeled
2 tbsp lemon juice
1 tbsp orange juice
1 tbsp peppercorns
2 tbsp bay leaves
1/2 cup vinegar
1 cup dry white wine
salt -- to taste

Wipe chicken thoroughly. Heat olive oil and slowly brown chicken in a deep earthenware casserole. Fry chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, sliced, peel and all, and salt to taste.

Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. When cooked, store chicken covered with marinade in an earthenware container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh orange and lemon.

Comments: This excellent dish, whose recipe was provided by the owner of the Restaurant Gayango in Madrid, was adapted by him from the marinade hunters use to preserve partridge when many are bagged at once. A most convenient pre-prepared dish to have on hand for a hot day, it will keep for days or weeks.










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Per Serving (excluding unknown items): 977 Calories; 72g Fat (69.8% calories from fat); 65g Protein; 5g Carbohydrate; 1g Dietary Fiber; 340mg Cholesterol; 265mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 0 0 0 0 0 1091 0 0 0 0