Escabeche is a very sour sauce, the cooked equivalent of ceviche, so don’t make it if you don’t like it tart. Adapted from Bon Appetit Magazine, February 1978. Times are for a 675-watt oven. Cook time includes standing time.
Ingredients: [‘garlic cloves’, ‘fresh lemon juice’, ‘dry white wine’, ‘cider vinegar’, ‘water’, ‘bay leaf’, ‘peppercorns’, ‘capers’, ‘salt’, ‘chicken pieces’]
Quantity of Ingredients: [“3 garlic cloves, crushed “,”2 tablespoons fresh lemon juice”,”1/3 cup dry white wine”,”1/3 cup cider vinegar”,”1/3 cup water”,”1 bay leaf”,”8 peppercorns”,”1 tablespoon capers”,”1 teaspoon salt”,”3 1/2 lbs chicken pieces”]
Number of Servings: 4
Steps: [‘Combine all ingredients except chicken in a glass bowl and bring to a boil.’, ‘Arrange chicken pieces in a microwave-safe 9″x13″ casserole, placing meatier parts toward outside edge.’, ‘Pour hot marinade over chicken.’, ‘Cover and cook on high for 8 minutes.’, ‘Turn chicken, cover, and cook on high for 8 minutes.’, ‘Let stand, covered, 5 minutes.’, ‘This may be served hot or cold.’]