Marinated chicken

Now that the heat is here, I want to cook recipes that are perfect for the bottom of the refrigerator, so today I am bringing you a chicken pickle that you can use throughout the week.

What always has a pickle? What is never missing is a fried oil, wine and/or vinegar in addition to the condiments that provide extra flavor and the meat or fish.
To make it easy to bite, I recommend deboning the chicken, so the bite of this dish will be perfect. Dare to add other vegetables and accompany it with rice to have a complete dish. A little pepper, bay leaf and even aromatic herbs will give it that special touch.
Although pickling was a food preservation technique, our goal today is to enjoy a food with a delicious flavor that will make us enjoy once again a recipe from Spanish cuisine that remains more current than ever.

INGREDIENTS:
1 kilo skinless chicken thighs, boneless and cut into pieces
Flour to coat the chicken
Extra virgin olive oil
1 onion cut into julienne
2 carrots peeled and cut into slices
6-8 cloves of garlic
3 bay leaves
A few grains of black or mixed pepper
1 sprig of rosemary and/or thyme -optional 180 ml of white wine
125 ml sherry vinegar
50 ml extra virgin olive oil
Water to cover the chicken

STEPS TO FOLLOW:

1. Prepare the chicken meat. Remove the skin, bone, and cut into pieces. Dredge the chicken in flour, remove the excess and set aside. Prepare your pot and pour a good splash of oil, let it heat up and fry the chicken. When ready, transfer to a plate and set aside.
2. Add the vegetables: onions, carrots, garlic with or without skin to the oil from the previous frying. Cook over medium heat for 4-6 minutes, stirring occasionally.
3. Add the bay leaf, peppercorns, and sprigs of aromatic herbs. Stir. When you see the onion softening, add the wine and let the alcohol evaporate for about 4 minutes over medium-high heat.
4. Add the reserved chicken with all the juices poured into the plate, add the vinegar, oil and a little water until the chicken is half covered and cook for 35 minutes over medium-low heat, covered or with the lid slightly open. After time, check that the carrots are soft or cook a few more minutes. Ready to store in a glass tupperware or consume. It's richer from one day to the next.
   Notes: The more water you add, the lighter the pickle becomes. If you like a stronger flavor add more vinegar. Use wine, Modena or Sherry vinegar.