• 750 kcal
Dry white wine
• 45 kcal
white wine vinegar
• 4 kcal
• 79 kcal
white spring onions
• 380 kilocalories
• 0 kcal
• 305 kcal
Extra virgin olive oil
• 0 kcal
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
the soaked chicken it is a tender and tasty dish, which uses meat instead of fish in one of the most typical dishes from italian tradition. The term carpione designates a marinate based on vinegar, wine and sugar, in which fried fish, trout, sardines, but also vegetables are generally preserved. It is widespread in various regions of Italy, with many variations: there are those that use only onions, those that add sage, those that enrich the marinade with different smells. In our version the Chicken breast it is sliced, but if you prefer you can cut it into thinner strips, fried in seed oil and then let stand in the classic marinade, which will give the preparation smoothness and flavor. Find out how to prepare it by following our recipe step by step and serve it as appetizers Where second for a family lunch or a dinner with guests: it will win over everyone.
How to prepare soaked chicken
Remove the central bone from the chicken and cut it into slices (1).
Dip each slice of chicken in the flour, pressing gently to make it stick.
Brown the chicken in very hot seed oil until golden brown (3).
Once cooked, drain the chicken and let it dry on paper towels (4).
Clean the new onions and chop them finely. Peel the carrot and cut it into sticks. Collect the vegetables in a saucepan with a drizzle of oil (5) and let them dry for ten minutes, adding a few tablespoons of water if necessary.
When the vegetables are tender, add the wine, vinegar (6) and sugar; cook for another 5 minutes, then season with salt and pepper.
Arrange the chicken in a large bowl or high-sided dish, alternating it with the vegetables (7). Cover with the marinade liquid and let stand for at least 3 hours in the refrigerator, or even overnight.
After this time, place the soaked chicken on the plate and enjoy at room temperature (8).
For a impeccable result, we advise you to buy high quality chicken, high outside and without the use of antibiotics. If you prefer, you can replace it with the turkey.
We recommend that you let the chicken rest in the marinade liquid as many hours as possible: this way it will be very tender and super fragrant. If you wish, you can vary the vegetables used and add the aromatic herbs that you prefer, such as sage, mint, parsley or basil. If you don’t like white wine vinegar, you can substitute it with that of apples or pomegranates, sweeter and less acidic.
Soaked chicken can be stored in the refrigerator, in a special airtight container, for 2-3 days. Freezing is not recommended.