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Chicken escabeche recipe

Chicken escabeche recipe

10 ratings

Try something new with chicken thighs in this full-of-flavour recipe made with sherry vinegar, capers and sultanas. Serve with a hearty dollop of creamy mash or seasonal vegetables. See method

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 728 calories / serving


  • 3 tbsp olive oil
  • 8 pieces chicken thighs and/or legs
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1½ tsp coriander seeds
  • ½ tsp sweet paprika
  • 80ml sherry vinegar
  • 350ml chicken stock
  • 50g golden sultanas
  • 1 tbsp capers
  • 5g fresh parsley, roughly chopped
  • 5g fresh mint, roughly chopped
  • 30g toasted almonds, roughly chopped

Each serving contains

  • Energy

  • Fat

    54g 77%
  • Saturates

    14g 71%
  • Sugars

    12g 13%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 13.3g Protein 48.1g Fibre 1.3g


  1. Preheat the oven to gas 6, 200˚C, fan 180˚C. Heat the oil in a large saucepan and fry the chicken to brown the skin. Cook each side for about 2 mins until golden brown and crispy. Remove from the pan and set aside.
  2. In the same pan, fry the onion, celery and garlic for 5 mins until just softened and translucent and the garlic is fragrant but not browned. Add the coriander seeds and paprika and fry for another 2 mins.
  3. Stir in the sherry vinegar and stock, bring to a gentle simmer, then stir in the sultanas and capers.
  4. Transfer to a casserole dish, then add in the chicken pieces, skin side up to roast in the oven, uncovered, for 15-20 mins until simmering and the chicken is cooked through. Serve with the herbs and almonds scattered over.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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