CHICKEN ESCABECHE

PORTIONS: 4 ( 2 legs per person )

SEASONING INGREDIENTS FOR CHICKEN

8 chicken legs (6 ½ lbs ), skinless
1 tbsp. salt
½ tsp ground black pepper
1 1/4 tsp. granulated garlic
1/3 cup flour
1/3 cup olive oil

SEASONED VEGETABLES FOR CHICKEN

1 onion cut in julienne
3 medium carrots cut in 2" long sticks
2 celery stalks cut in 2" long sticks
1/3 cup white wine
1cup red wine vinegar
1/3 cup water
1 oregano leaves
2 small bay leaves
1/4 tsp. ground black pepper
3/4 tsp. salt
½ yellow  pepper cut in julienne
½ red pepper cut in julienne
½ orange pepper cut in julienne
20 small, pitted Spanish olives
2 tbsp. capers with the liquid

CHICKEN PREPARATION

Wash the chicken in cold running water, dry it with paper towels and put it in a dish.
Season the chicken with, salt, black pepper, granulated garlic and cover it all around with the flour.
With a moderate flame, heat up  a large frying pan with the oil in it.
Brown the chicken on all 4 sides and put it in an oven cooking tray. Save the frying pan with the oil.
Heat up the oven at 400° F and cook the chicken for 45 minutes, take pan with the chicken off the oven.

VEGETABLES PREPARATION

The same pan that the chicken was fry, tilt the pan so that the oil runs to the side and with a paper towel remove any burn black particles.
Heat up the oil and sauté the onions for a minute.
Add the carrots, celery, white wine, red wine vinegar, water, oregano leaves, bay leaves, black pepper, salt, Spanish olives, capers. Cover the pan and let boil. Lower the flame and cook the carrots and celery for 2 minutes.
Add yellow peppers, red peppers, orange peppers and cook for a minute.
The vegetables should not be over cook. Is better cooking then al dente.    
Pour the vegetables with the liquid on top the chicken. Let cool off.
After the chicken is cold, turn it around, cover with plastic wrap and put it in the refrigerator.
Serve it cold, but it can be serve hot too.