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 leaves, salt and pepper, it is marinated and then cooked slowly. 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 warm or cold and is excellent as an appetizer or main course.
Trim the carrot, peel it, wash it and slice it into rounds; peel the onions, wash them and slice them
Thoroughly wash the chicken, 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 chicken cubes and brown them over high heat, letting them lightly color on all sides, then drain them
In a pan with a little oil soften the onion and carrot slices together with the sage, the bay leaves and the remaining rosemary; add the pieces of chicken and let them absorb the flavors; pour in the reserved oil, the vinegar and the white wine and let simmer for 7-8 minutes
Drain the pieces of chicken, place them in a bowl and cover them with the hot carpione
Let 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) | 210.73 |
| Carbohydrates (g) | 1.58 |
| of which Sugars (g) | 1.58 |
| Fat (g) | 16.16 |
| of which Saturates (g) | 2.42 |
| Protein (g) | 11.22 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.01 |
