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The browned meat (I used rather inelegant chicken: a poor-man's city escabeche, but more traditionally this dish would be made with partridge or rabbit) is piled into the pot, then buried in onions. For this dish I use a large clay pot, but an ordinary metal one would work fine.
Maggie Schmitt describes the history of escabeche, a dish that spans three continents in
The Vinegared Dish Found 'Round the World.