Pollo in Carpione (Marinated Fried Chicken in Vinegar Sauce) – A Traditional Italian Recipe
Pollo in Carpione is a delightful and savory Italian dish, perfect for those looking to explore traditional flavors with a unique twist. It features tender pieces of fried chicken marinated in a tangy and aromatic vinegar-based marinade, paired with vegetables like carrots, celery, and red onions. The dish is left to rest overnight to allow the flavors to meld, making it an ideal make-ahead meal for a flavorful family dinner or special occasion. The subtle bitterness of the vinegar combined with the sweetness of the vegetables creates a perfect harmony of tastes. This recipe yields enough to serve four people, making it perfect for a small gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast (boneless) | 1 kg |
| Water | 500 ml |
| Dry white wine | 250 ml |
| White wine vinegar | 250 ml |
| Carrot | 1 |
| Red onions | 1 |
| Celery | 1 stalk |
| All-purpose flour (for coating) | To taste (q.b.) |
| Whole black peppercorns | To taste (q.b.) |
| Ground black pepper | To taste (q.b.) |
| Fine salt | To taste (q.b.) |
| Peanut oil (for frying) | To taste (q.b.) |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 30 g |
| Fat | 18 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 500 mg |
| Cholesterol | 70 mg |
Instructions
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Prepare the Vegetables:
- Start by peeling the carrot. Then, slice it into thin strips along its length.
- Peel the red onion, cut it in half, and slice each half lengthwise to create thin strips.
- Wash the celery thoroughly under running water, remove any outer leaves, and cut off the tops. Using a vegetable peeler, remove the stringy membrane. Then, slice the celery into thin strips, similar in size to the carrots.
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-
Make the Marinade (Carpione):
- In a large mixing bowl, combine the water, white wine vinegar, and a pinch of salt. Stir in the sliced carrots, onions, and celery.
- Use a wooden spoon to mix the ingredients, ensuring they are well-coated with the vinegar and water. This mixture will act as the carpione, which will marinate the chicken later.
-
Prepare the Chicken:
- Slice the chicken breasts into thick strips about 1.5 cm wide. Place the chicken pieces on a flat surface, such as a cutting board or tray.
- Spread a thin layer of flour over a tray, seasoning it with a pinch of salt and pepper to taste.
- Dredge the chicken pieces in the flour, ensuring they are coated evenly.
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Fry the Chicken:
- Heat a deep frying pan or skillet with high sides on medium-high heat. Pour in enough peanut oil to cover the bottom of the pan generously.
- Once the oil is hot, add the chicken strips in batches, frying them for a few minutes until golden brown and slightly crispy. Be careful not to overcrowd the pan to maintain the temperature of the oil.
- Once cooked, remove the chicken with a slotted spoon and transfer it to a paper towel-lined plate to drain any excess oil.
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Marinate the Chicken:
- Let the fried chicken strips cool down slightly at room temperature. Once they are cooled, transfer them to the prepared carpione marinade (step 2).
- Ensure the chicken pieces are submerged in the marinade. Cover the bowl with plastic wrap or a lid to seal in the flavors.
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Rest and Serve:
- Allow the chicken to marinate in the refrigerator overnight. The longer it marinates, the more flavorful the dish will become.
- After the resting period, the Pollo in Carpione is ready to serve. For the best results, serve it directly in the same bowl where it marinated to keep all the delicious flavors intact.
This dish is traditionally served cold, making it an excellent choice for preparing in advance for family gatherings, potlucks, or special occasions. The vinegar and wine-based marinade infuse the chicken with a tangy, complex flavor that pairs beautifully with the crispy, tender chicken. Enjoy your Pollo in Carpione with some crusty bread and a glass of chilled white wine for an authentic Italian experience!
