Place the chicken pieces in a deep pan, add some salt and pour in the Spanish olive oil and vinegar. Add garlic cloves, black peppercorns and bay leaf. The liquid must cover the chicken completely. Cover the pan and simmer until the meat is very tender. Cool and let it rest for at least 24 hours before serving.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 222
A dry and complex sherry like an Amontillado or Palo Cortado is always a
good bet to offset the intense notes of vinegar in this dish. For a
different and more off-beat pairing, try one of the highly aromatic and
nutty Chardonnays from DO Navarra that have been aged on their own lees –
adding a new level of complexity to the wines.
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