Chicken with Escabèche

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Directions:

1. Season the chicken breasts with salt and pepper. Heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, approximately 5-7 minutes on each side. Remove chicken from skillet and set aside.
2. Add the remaining 1/4 cup of olive oil to the skillet and reduce heat to medium. Add the red onion, red and green bell peppers, garlic, oregano, red pepper flakes, and a pinch of salt and cook for 7-8 minutes until vegetables are tender, stirring frequently.
3. Remove the skillet from heat and stir in the white wine vinegar. Arrange the chicken breasts in the skillet on top of the vegetables. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. To serve, arrange the chicken and vegetables on a platter and spoon the escabèche over the top. Serve with rice or crusty bread.

Verdict:

This Chicken with Escabèche recipe is a classic dish from Mediterranean cuisine that is sure to impress your dinner guests. The combination of tender chicken breasts and tangy, flavorful vegetables is bursting with taste and is sure to become a staple in your recipe book.

Serving Suggestions:

Serve this dish hot or cold, as a main course or appetizer. Add some sliced almonds or black olives for added texture and flavor. Pair it with rice or crusty bread to sop up the delicious sauce.