Chicken Escabeche with Pommery Sherry Vinegar


  • 1 T cumin seeds
  • 1 T coriander seeds
  • 1/3 c plus 2 T olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • 2/3 c Pommery Sherry Vinegar (Pommery Red Wine Vinegar may also be used)
  • 4 chicken legs, thighs and drumsticks separated, patted dry
  • 1 serrano chile, very thinly sliced
    1/2 c golden raisins
  • 3/4 c mint leaves


  1. Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium sauce pan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
  2. Season chicken generously all over with salt and pepper. Heat remaining 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches if necessary, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over ans cook on the other side 1 minute (if working in batches, transfer pieces to a plate as they’re done). Chicken will not be cooked through. Return chicken to pot, arranging the skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin to be exposed). Scatter sliced chile and raisins over top.
  3. Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint and serve.

Recipe from Epicurious

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