Chicken

Rockaway chicken escabeche (vinegar marinated chicken)

Name: Rockaway chicken escabeche recipe (vinegar marinated chicken)
Yield: 6
Ingredients: 4 (1.8kg) chicken marylands; 250ml white vinegar; 250ml white wine vinegar; 250ml cider vinegar; 2 large carrots, thinly sliced; 2 onions, each cut into 8 wedges; 3 garlic cloves; 4 bay leaves; 1 1/2 tsp black peppercorns; 20.00 ml dried chilli flakes; 20.00 ml dried oregano; 20.00 ml dried thyme; 60g table salt; 1/2 bunch dill, leaves picked; Lavosh, to serve

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by Segundo Farrell

CHEF

Nov 21, 2022

Osborn House chef Segundo Farrell shares a fan-favourite starter from his menu.

4 (1.8kg) chicken marylands
1 cup (250ml) white vinegar
1 cup (250ml) white wine vinegar
1 cup (250ml) apple cider vinegar
2 large carrots, thinly sliced
2 onions, each cut into 8 wedges
3 garlic cloves
4 bay leaves
1 1/2 tsp black peppercorns
1 tbs dried chilli flakes
1 tbs dried oregano
1 tbs dried thyme
60g table salt
1/2 bunch dill, leaves picked
Lavosh, to serve

Method

1.

Place chicken, oil, vinegars, carrot, onion, garlic, bay leaves, peppercorns, chilli flakes, oregano, thyme and salt in a large saucepan. Place over high heat and bring to the boil. Boil for 2-3 minutes.
2.

Remove from the heat, cover with a lid and set aside for 20 minutes, or until chicken is cooked. (If chicken is undercooked, return to the boil until cooked through.) Allow to cool slightly before transferring pan to the fridge to cool completely.
3.

Once cooled, roughly shred the chicken, discarding the skin, bones and cooking liquid. Reserve the carrot slices. Place chicken on a serving platter and top with carrot and dill. Serve with lavosh.