Pollo En Escabeche - Uruguayan Marinated Chicken - cooking recipe

Ingredients

2 (3 lb) whole chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 garlic cloves, chopped
2 large onions, sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
18 whole black peppercorns
salt, to taste
3 cups apple cider vinegar
1 1/2 cups olive oil

Preparation

Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
Remove from the heat and allow to come to room temperature. Chill well in the refrigerator - at least 5 hours but best overnight - and serve cold.