Chicken in carpione

Name: Chicken in carpione
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Chicken breast 2.2 lbs; Water 2 cups; Dry white wine 1 cup; White wine vinegar 1.1 cups; Carrots 1; Red onions 1; Celery 1 rib; Type 00 flour to taste; Ground black pepper to taste; Black pepper to taste; Fine salt to taste; Peanut seed oil to taste

it de es fr br

881

Calories per serving

Lactose Free

Energy Kcal 881
Carbohydrates g 22.4
of which sugars g 3.7
Protein g 62.1
Fats g 55.9
of which saturated fat g 6.87
Fiber g 1.9
Cholesterol mg 150
Sodium mg 435

Difficulty: Very easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low
Note plus 12 hours of resting

PRESENTATION

Pollo in carpione—now here's a fresh spin on an Italian classic. I mean, instead of using the usual fish like trout, we're talking chicken here. Pretty simple, right? In places like Lombardy and Piedmont, fish is the star, but honestly, this chicken version? It's a hit even with folks who aren't big on seafood.

The thing is, the real magic lies in the Italian marinated chicken method. You take these tender chicken strips, fry 'em up, and then soak 'em in this awesome, punchy marinade. It's made with white wine, vinegar, and water—infused with bay leaves and sage. And the onions or carrots? They add a zesty kick. Seriously good. So, you end up with this sharp, tangy taste that's a nod to Italian dishes like ‘zucchine a scapece.’ Really wakes up the taste buds. For real.

Different regions toss in their own herbs and veggies, so every Pollo in carpione is kinda unique. But at its core, it's about that strong taste of the pickling marinade. You know what I mean?

And here's the thing: this Pollo in carpione recipe isn't just another fried chicken deal. It's got real character. So, after marinating overnight, the chicken drinks up all that moist, herby, crispy goodness. What you get is a pickled chicken dish that's both bright and refreshing. Perfect for summer days. Or hey, as a cool appetizer.

Some Italian families serve it cold—super easy for parties or picnics. Even if you're iffy about vinegar-marinated chicken, this one's easy to love. The chicken stays juicy, soaking up those aromatic flavors. Look, the idea behind Italian pickling is preserving food, but it tastes so good it never lasts long. If you're up for something traditional yet new, this dish is a fantastic dive into Italian cuisine. Really, it shows off how creative simple recipes can be.

INGREDIENTS

881

Calories per serving

Chicken breast 2.2 lbs (1 kg)

Water 2 cups (500 ml)

Dry white wine 1 cup (250 ml)

White wine vinegar 1.1 cups (250 ml)

Carrots 1

Red onions 1

Celery 1 rib

Type 00 flour to taste

Ground black pepper to taste

Black pepper to taste

Fine salt to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Chicken in carpione

To make chicken in carpione, start by peeling the carrot, then cut it into thin strips lengthwise 1. Take the onion, peel it and cut it in half, then place the flat part of one half on a cutting board and slice it lengthwise 2. Wash the celery stalk well under running water and remove the outer leaves, the lateral ones, and those at the top. Remove the external fibrous membrane with a vegetable peeler. Cut the stalk in half and slice it into strips 3.

Prepare the carpione: in a large bowl, pour the water 4, the white wine vinegar 5, and the dry white wine 6,

add salt 7, whole peppercorns 8, and add the sliced vegetables to the marinade: the celery 9,

the carrot 10, and the onion 11. Mix with a wooden spoon to season the ingredients. Now take care of the meat: cut the chicken breast into strips about 0.6 inches thick 12.

On a tray, place a layer of flour, add salt, and pepper 13 and flour the chicken strips to cover them completely 14. Now place a high-sided pan suitable for frying on the stove, pour in the vegetable oil 15 and heat it until it reaches a temperature of about 340°F. If you don't have a kitchen thermometer, to check the oil temperature, sprinkle some flour in the pot before adding the chicken: if it sizzles, the oil is hot enough for frying.

Fry the chicken strips, a few at a time, for a few minutes until they are slightly golden 16. Drain them with a slotted spoon 17 and place them to dry on a tray lined with paper towels 18.

Let the chicken strips cool and then place them in the carpione (19-20), cover the bowl with plastic wrap 21. Let it rest overnight and then serve at the table in the same dish.

Storage

The chicken in carpione can be stored in the refrigerator covered with plastic wrap for 2-3 days. Freezing is not recommended.

Tip

Carpione is a classic of Italian cuisine, usually used for fried small fish, trout, sardines, red mullet, or bleak. The mix of aromas varies from family to family, so know that you can 'carpionize' chicken (or turkey) with aromatic herbs like bay leaves, sage, mint, or even parsley!

For the translation of some texts, artificial intelligence tools may have been used.

Chicken in carpione

PRESENTATION

INGREDIENTS

How to prepare Chicken in carpione

Storage

Tip

RELATED RECIPES