Escabeche De Gallina (Marinated Chicken)

Ingredients

• •1 cup celery leaves
• •1/3 cup vinegar, wine
• •2 parsley sprigs
• •1 teaspoon salt
• •2 cloves, whole
• •1 cup water, hot
• •1/4 teaspoon thyme, dried
• •2 onions, cut in rings
• •1/3 cup olive oil
• •1 carrot, sliced
• •2 1/2 pounds Chicken pieces
• •1 leek, sliced
• •1 cup wine, white, dry
• •1 lemon, cut in 8 wedges

Directions

1. 1Reserve a few celery leaves for garnish. Chop remaining celery leaves. Tie chopped celery leaves, parsley, cloves and thyme in small piece of cheesecloth - set aside.
2. 2Heat oil in large saucepan - fry chicken in oil, a few pieces at a time until golden brown. Discard oil after frying chicken - wipe pan with paper towels. Return chicken to saucepan.
3. 3In small bowl, combine wine, vinegar, salt and water. Pour over chicken add onion rings, carrot, leek and bag of herbs. Cover and simmer 30 minutes - discard bag of herbs.
4. 4Place cooked chicken pieces in a large bowl. Spoon of fat from cooking liquid. Stir cooking liquid, vegetables and lemon wedges into chicken.
5. 5Cover and refrigerate 6 hours. Serve cold, garnished with reserved celery leaves.