Chicken Breasts Escabeche Recipe

Ingredients:

4 large boneless, skinless chicken breasts
5 tablespoons olive oil
1 head roasted garlic
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped
carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 balsamic vinegar
3 bay leaves
1 cup dry white wine
3 roasted peppers, red, green, and yellow, cut into 1/4 inch strips.

Directions:

Brown the chicken breasts in olive oil over moderate heat, about 6-8 minutes. transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

To the pan add the black pepper, and onions. cook 4 minutes, and then add the carrots, peeled roasted garlic cloves, both vinegars, bay leaves, and dry white wine. bring to a boil and simmer for 30 minutes, until vegetables are tender. add chicken pieces and simmer 3-5 minutes.

Remove pan from heat and add the red pepper strips. let the chicken and vegetables cool to room temperature and then chill them overnight in the refridgerator. Bring the mixture to room temperature before serving.

Thanks to: psrediker@sympatico.ca - for submitting this recipe.