Chicken in carpione is a typical dish of Italian cuisine. Prepared with chicken breasts, onions, carrot, sage, extra-virgin olive oil, rosemary, dry white wine, white wine vinegar, bay leaf, salt and pepper, it is marinated and then slowly cooked. The marinade with wine and vinegar gives the chicken a sweet-and-sour flavor that is much appreciated. Chicken in carpione can be served either hot or cold and is excellent as an appetizer or main course.
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Trim the carrot, peel it, wash it and cut it into rounds; peel the onions, wash them and slice them
Wash the meat thoroughly, pat it dry, then cut it into large cubes
In a saucepan, heat a little oil with a sprig of rosemary, add the salted and peppered cubes of meat and brown them over high heat, letting them lightly color on all sides, then drain them
In a saucepan with a little oil, soften the onion and carrot rounds with the sage, bay leaf and the remaining rosemary; add the chicken pieces and let them absorb the flavor; pour in the remaining oil and the vinegar, the white wine and let it boil for 7-8 minutes
Drain the chicken pieces, place them in a bowl and cover them with the hot "carpione"
Let it rest for at least 5-6 hours and serve cold
Pan
Bowl
Airtight container
Store in the refrigerator in an airtight container for up to 2-3 days
Traditional dish of Italian cuisine
Italia
| Energy (kcal) | 157.09 |
| Carbohydrates (g) | 1.64 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 10.25 |
| of which Saturates (g) | 2.83 |
| Protein (g) | 9.87 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.05 |
