Pollo in carpione

Pollo in carpione is a traditional Italian dish consisting of chicken pieces that are marinated and then cooked in a tangy mixture of vinegar and wine, often accompanied by onions, aromatic herbs, and zucchini. It is a dish that can be enjoyed both hot and cold, making it ideal for picnics or outdoor meals.

Ingredients

• 4 chicken thighs
• Flour, as needed to flour the chicken
• Extra virgin olive oil
• 2 onions
• 2 bay leaves
• A few sprigs of fresh thyme (or a teaspoon of dried thyme)
• A sprig of rosemary
• 1 clove of garlic
• 100 ml of white vinegar
• 100 ml of dry white wine
• Salt and pepper to taste
• Zucchini (optional)

Preparation

1. Start by cleaning the chicken thighs well and patting them dry with kitchen paper. Season them lightly with salt and pepper and then flour them.
2. Heat a generous amount of oil in a pan and brown the floured chicken thighs until they are well golden on all sides.
3. Once the chicken is golden, remove it from the pan and set it aside.
4. In the same pan, add a bit more oil if necessary and sauté the thinly sliced onions with the garlic, bay leaves, thyme, and rosemary for 5 minutes.
5. Add the white wine and let the alcohol evaporate for a few minutes, then incorporate the vinegar.
6. Put the chicken back in the pan and cook for about 20-30 minutes on medium-low heat, covered, until the chicken is tender and the sauce has thickened.
7. If you wish to add zucchini, you can do so by slicing them into thin rounds and adding them to the pan in the last 10 minutes of cooking.

Then let the pollo in carpione rest for at least a couple of hours before serving; this dish is best enjoyed at room temperature or slightly chilled.

Curiosity

The name “carpione” comes from the preservation method originally used for fish, especially the fish known as “carpione,” which was marinated in vinegar and herbs to extend its shelf life. This method was then adapted for meat, giving us the dish we know today.