Pollo En Escabeche - Uruguayan Marinated Chicken

• 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

1. Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
2. Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
3. Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
4. 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.

whole chickens, olive oil, carrots, garlic, onions, thyme, marjoram, black peppercorns, salt, apple cider vinegar, olive oil

Taken from www.food.com/recipe/pollo-en-escabeche-uruguayan-marinated-chicken-307390 (may not work)