Marinated Chicken Recipe
This marinated chicken recipe is prepared with cooked chicken with herbs like marjoram, thyme and bay leaves. Chilled in the fridge, this marinated chicken is best served after the flavors have mingled with olives, radishes and chilies as garnish.
Ingredients
2 broiler-fryer chickens, cut in serving pieces
1 1/2 cups oil
1 cup cooked sliced carrots
2 large onions, sliced
2 stalks celery, cut in 2 inch pieces
1 clove garlic, minced
1/8 teaspoon thyme
1/8 teaspoon marjoram
1 small bay leaf
12 peppercorns
1 teaspoon salt
3 cups vinegar
Olives, radishes, pickled chilies
Directions
Brown chicken pieces in hot oil in a skillet.
Place browned chicken in a Dutch oven or heavy kettle.
Top with carrots, onions, celery, garlic, thyme, marjoram, bay leaf, peppercorns, and salt.
Pour vinegar over all.
Simmer over low heat until chicken is tender (about 30 to 45 minutes).
Remove from heat and let cool to room temperature.
Place in refrigerator and chill for at least 1 hour.
Garnish with olives, radishes, and chilies.
Place browned chicken in a Dutch oven or heavy kettle.
Top with carrots, onions, celery, garlic, thyme, marjoram, bay leaf, peppercorns, and salt.
Pour vinegar over all.
Simmer over low heat until chicken is tender (about 30 to 45 minutes).
Remove from heat and let cool to room temperature.
Place in refrigerator and chill for at least 1 hour.
Garnish with olives, radishes, and chilies.
