Petti di Pollo in Carpione (Vinegar-Marinated Chicken Breasts) | Features | News & Features | Wine Spectator

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for the July 31, 2009 issue

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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.

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