Clara Maria's Escabeche

  • Remove any excess hairs from the chicken skin - these will make it bitter. Wash and pat dry

  • Heat 100ml olive oil in a non-reactive pan

  • When the oil is hot, fry the chicken skin down in the oil until browned, then fry the underside

  • Remove the chicken from the pan and set aside

  • Add the carrot, garlic and onion to the oil and fry until soft, not browned

  • Return the chicken to the pan

  • Add the vinegar and chicken stock to cover the meat

  • Add the cloves, peppercorns, thyme and bay leaves

  • Simmer for 20 minutes

  • Keep in the pan or move to an earthenware or ceramic dish, ensuring the meat is covered with the juice

  • Allow to cool and then put in the fridge. The layer of oil stops the oxygen getting in and keeps it fresh

  • Refrigerate until you eat. The escabeche lasts for a week - the longer you leave it the more the vinegar flavour disappears and the softer the meat.


Serve warm or cold with boiled buttery potatoes or crispy bread


100ml olive oil

125ml sherry vinegar (or cider vinegar)

400ml chicken stock

4 chicken thighs, or 2 thighs and 2 breasts

1 white onion (peeled halved and sliced into 3mm wedges)

½ bulb garlic (peeled and roughly chopped)

1 carrot (peeled and sliced in 2mm pieces)

1 tsp black peppercorns

4 cloves

2 bay leaves

2 sprigs of thyme


Read Clara Maria’s interview here