Easy

Escabeche chicken with rocket and pomegranate

Name: Escabeche chicken with rocket and pomegranate
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Chicken thighs (estimated meat; buy 8 drumsticks, about 1.2 kg bone-in); 50 g Rocket; 150 g Pomegranate (seeds); 240 g Shallot (8 small); 24 g Garlic (8 cloves); 200 g Carrot; 150 g White wine (150 ml); 100 g White wine vinegar (100 ml); 200 g Water (200 ml); 80 g Extra virgin olive oil (20 g browning and 60 g escabeche); 0.5 g Black pepper (whole); 0.4 g Bay leaf (2 leaves); 3 g Parsley; 3 g Salt (to taste)

Total time1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine, White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Chicken drumsticks in a gentle wine and vinegar escabeche with vegetables, rocket and pomegranate.

Jump to steps

25 minpreparation and possible waiting

55 mincooking

4servings

3.047 kcalwhole recipe

762 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.