CHICKEN BREASTS ESCABECHE

INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil 1 head roasted garlic **
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped 2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine.
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips.**

**See under vegetables for how to roast garlic and peppers.

PREPARATION:
•Brown the chicken breasts in the olive oil over moderate heat, about 6-8 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

•To the pan add the black pepper, and onions. Cook 4 minutes, then add the carrots, peeled roasted garlic cloves, both vinegars, bay leaves, and dry white wine. Bring to a boil and simmer 30 minutes, until vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.

•Remove pan from heat and add the roasted pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

SERVES 4