Escabeche de Pollo (Chicken Escabeche)

Ingredients:

• 12 chicken drumsticks
• 2 large onions, sliced
• 1 cup olive oil
• 4 bay leaves
• 1/2 cup pitted olives
• 1/2 cup capers
• 1/2 cup balsamic vinegar
• 1/2 cup water
• Salt and pepper to taste

Directions:

1. Heat half of the oil in a large skillet. Fry the drumsticks in the oil over a medium high heat until they are golden brown on both sides. Drain on paper towels.
2. Put the drumsticks in a glass bowl and top with the sliced onions, bay leaves, olives and capers.
3. In a smaller bowl, mix the vinegar with the water and the rest of the olive oil. Toss with the drumsticks. Cover and let rest for 30 minutes.
4. Reheat the drumsticks or serve cold.