Escabeche of Chicken

Makes 4 servings

Ingredients:

3 pounds chicken drumettes, rinsed
1/4 cup olive oil
6 large cloves garlic, peeled
12 peppercorns
2 small white onions, peeled and sliced
2 carrots, sliced
3 cups red wine vinegar
3 bay leaves
1 cup dry white wine
3 peppers; red, green and yellow, cut into strips

Preparation:

Brown the chicken pieces in the olive oil over moderate heat, about 12
to15 minutes or until done. Transfer chicken to a platter and pour off
all but 1 tablespoon of olive oil.

To the pan add the garlic, peppercorns and onions. Cook 4 minutes,
then add the carrots, red wine vinegar, bay leaves and dry white
wine. Bring to a boil and simmer 15 to 20 minutes, until vegetables
are tender. Add chicken pieces and simmer 3 minutes.

Remove pan from heat and add the pepper strips. Let the chicken and
vegetables cool to room temperature and then chill them overnight in
the refrigerator. Bring the mixture to room temperature or heat them
back up before serving.