CHICKEN ESCABECHE'
Pickled chicken that will knock your socks off!
Yield: 4 servings

4 whole chicken breasts
6 cloves garlic, peeled, whole
12 black peppercorns
1/2 teaspoon cayenne
4 sprigs thyme
1 tablespoon toasted cumin seeds
1 medium Spanish onion, cut into 1/4inch slices
2 tablespoons salt
1 tablespoon sugar
4 cups white wine
1 cup sherry vinegar (Apple cider vinegar will substitute)
1 lemon, thinly sliced
1 orange, thinly sliced

Remove skin from chicken breasts. Place pieces in a 4 quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with green salad and orange segments.