2 chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 teaspoon each thyme and marjoram
18 whole black peppercorns
Salt, to taste
3 cup white wine or cider vinegar
1 1/2 cups olive oil

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

Remove from the heat and allow to come to room temperature. Chill well in the refrigerator and serve cold.

Serves 6 to 8.