serves 4 generously
4 large chicken breasts, bone in, skin on
6 cloves garlic, peeled
12 black peppercorns (I like to snip sprigs of of my sister’s pink peppercorn tree, lucky me!)
4 sprigs thyme, plus extra for garnish
1/2 teaspoon cumin seeds, freshly toasted
1 large sweet onion, sliced
3 carrots, sliced on the bias
2 tablespoons salt
1/2 bottle white wine
1 cup white balsamic vinegar
1 avocado, sliced
2 tomatoes, sliced into wedges
1 handful cilantro, leaves torn from the stem
A drizzle of olive oil, to taste
Fresh squeeze of lemon juice, to taste
The day before serving:
Place chicken in a large saucepan and add remaining ingredients. The idea is to just cover the chicken in liquid, so depending upon the size of the pot, you may need to add a bit of water. Bring to a simmer over low heat, and simmer slowly for about 20 ,minutes. Your kitchen will smell fantastic! The idea is to not bring the broth to a boil, but rather lightly poach the chicken in this amazing liquid.
Let the escabeche cool and when it is cool enough, pop in the fridge overnight (pot and all!) to chill. The chicken will be delighted to continue in the flavorful broth.
Peel the skin from the chicken and cut each thigh in two pieces. Arrange in shallow bowls to serve, scattering over the esabeche ingredients, topping, and the amazing juices. Depending on your broth, you may like to scatter some sea salt, a swirl of olive oil, and/or a bit of fresh lemon on the top. Me? I love it without these garnishes – it is splendid in its own glory!