Escabeche de Pollo

Description
From the Ballroom, NYC

Ingredients

 * 1 chicken -- approx. 4 lb
 * 12 parsley sprigs
 * 1½ tbsp salt
 * 2 cups red wine vinegar
 * ½ cup butt
 * 4 cups red wine
 * 12 clove garlic
 * 3 carrots
 * 12 onions -- small
 * 4 celery stalks
 * 3 chiles serranos/jalapeño
 * 2 red peppers
 * 4 bay leaf
 * 2 green peppers
 * 1 tsp cayenne pepper

Directions

 * 1) Cut chicken in 8 serving, sprinkle with salt.
 * 2) Heat oil in large skillet and brown chicken slowly, approx. 8-10 minutes for the breast and 20-30 for the leg and thigh.
 * 3) Remove chicken and set aside.
 * 4) Add garlic and onions to skillet and cook until they are golden brown, approx. 5 minutes.
 * 5) Add the chile, bay leaves, cayenne, remaining salt and thyme.
 * 6) Sauté 1-2 minutes.
 * 7) Add vinegar and red wine, bring to a boil and simmer 15 minutes.
 * 8) Add carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 minutes.
 * 9) Add red and green peppers (cut in 1.5 in triangles) and simmer 5 minutes.
 * 10) Pour marinade over the chicken and let cool.