Chicken in carpione is a typical dish of Italian cuisine. Prepared with chicken breasts, onions, carrots, sage, extra virgin olive oil, rosemary, dry white wine, white wine vinegar, bay leaves, salt and pepper, it is marinated and then slow-cooked. The marinade with wine and vinegar gives the chicken a sweet and sour flavor that is highly appreciated. Chicken in carpione can be served either hot or cold and is excellent as an appetizer or main dish.
Trim the carrot, peel it, wash it and cut it into rounds; peel the onions, wash them and slice them
Wash the meat thoroughly, dry it and then cut it into large cubes
In a pan, heat a little oil with a sprig of rosemary, add the salted and peppered meat cubes, brown them over high heat until slightly golden on all sides and drain them
In a pan with a little oil, wilt the onion and carrot rounds with the sage, bay leaf and remaining rosemary; add the chicken pieces and let them flavor; pour in the remaining oil and vinegar, white wine and let boil for 7-8 minutes
Drain the chicken pieces, place them in a bowl and cover them with 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 a maximum of 2-3 days
Traditional dish of Italian cuisine
Italy
| 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 |
