Description
Escabeche – dish of Spanish cuisine. Today I have escabeche of chicken breast. For this recipe, the meat turns out tender and delicious.
Ingredients
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Chicken breast
600 g
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Bay leaf
1 piece
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Rosemary
1 sprig
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Dry white wine
100 ml
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Vinegar
100 ml
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Onion
1 piece
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Carrots
2 piece
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Mushrooms
150 g
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Olive oil
5 Tbsp
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Black pepper
10 piece
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Salt
-
The mixture of peppers
Cooking
Collect the necessary products. In the photo I did for 2 servings, the ingredients are given for 4.
Preheat the oven to 200 degrees. Chicken breast, wash, Pat dry with paper towels. Season with salt and pepper, brush with olive oil on all sides and bake in the oven for 20 minutes.
At this time, peel the carrots, wash and cut into slices. Peel the onion, wash and cut into feathers. Mushrooms cleaned from the ground, rinse with water, dry and cut into slices.
Heat the oil in a frying pan. To lay out carrots.
Add the onion.
Add mushrooms and sauté for 10 minutes.
Add Bay leaf, rosemary and 10 peas of black pepper. Rosemary, I have only been dry, with fresh, of course, delicious, the taste is completely different, I think.
Add the wine and vinegar. If there is no sherry vinegar, you can use any (except alcohol), to your taste, but add a little sugar, because the sherry vinegar has a sweet taste. Add a little water if needed and bring to boil. Sauté for 8 minutes.
Meat remove from oven and cut into slices.
Pass the meat in the container in which it will marinate, pour the hot marinade. Wait until cool, cover with a lid or cling film and refrigerate for 24 hours.
Serve warmed or at room temperature, watering sauce and adding the vegetables from the marinade.
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