Escabeche chicken with rocket and pomegranate
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 80 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Chicken thighs estimated meat; buy 8 drumsticks, about 1.2 kg bone-in 800 g
- Rocket 50 g
- Pomegranate seeds 150 g
- Shallot 8 small 240 g
- Garlic 8 cloves 24 g
- Carrot 200 g
- White wine 150 ml 150 g
- White wine vinegar 100 ml 100 g
- Water 200 ml 200 g
- Extra virgin olive oil 20 g browning and 60 g escabeche 80 g
- Black pepper whole 0.5 g
- Bay leaf 2 leaves 0.4 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Season the chicken with a pinch of salt and brown in a casserole with 20 g oil for 10 minutes, turning. Peel the shallots and garlic; cut the carrots into thick batons.
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Add the white wine and boil for 3 minutes. Add the vinegar, 200 ml water, remaining 60 g oil, shallots, garlic, carrots, peppercorns and bay leaves. Partially cover and simmer gently for 35–40 minutes, turning the chicken halfway.
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Check that the meat reaches 70°C for 2 minutes in its thickest part without touching bone, and that the carrots are tender. Remove the bay leaves and any peppercorns you can retrieve. Taste and adjust the salt.
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Wash and drain the rocket. Divide the chicken and vegetables between four plates with a few spoonfuls of escabeche liquid. Add the rocket, pomegranate seeds and parsley just before serving.
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