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