Chicken escabeche

Pat the Chicken thighs bone-in skin-on dry and season generously with Fine sea salt.

Heat the Vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the Chicken thighs bone-in skin-on, skin-side down first, until deeply golden brown on all sides. Remove chicken from the pot and set aside, leaving rendered fat in the pot.

Reduce heat to medium. Add the sliced White onion and Carrots to the pot and sauté for 5-7 minutes until softened. Add the sliced Garlic cloves and cook for another 2 minutes until fragrant.