Petti di Pollo in Carpione (Vinegar-Marinated Chicken Breasts)

Matt Kramer
Issue: July 31, 2009

This is the dish I always make when preparing a batch of chicken stock. I buy several whole chickens and cut them up, reserving the breasts for petti di pollo in carpione. Fresh sage and rosemary are essential, as they bring a bright dimension to this dish.

For the full article, check out the new issue of Wine Spectator, on newsstands June 12, 2009.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories