Marinated chicken recipe

Ingredients

• 4 chicken breasts
• 125 cc of olive oil
• 125 cc of vinegar
• 125 cc of white wine
• 2 medium onions
• 3 or 4 carrots
• 200 grams of cherry tomatoes
• 6 cloves of garlic
• a sprig of thyme
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste

How to make pickled chicken

1. Peel the carrots, wash them well and cut them into slices. Wash and cut the onions into julienne strips and crush the clean garlic a little (these will be cooked whole). Leave the cherry tomatoes clean.
2. Put the breasts in a hot pan with a little oil so that they brown. Add the garlic and cook both ingredients on each side until well cooked. When cooked, serve on a plate and let it rest.
3. Add the onion and carrot to a saucepan. When the onion turns crystal clear, add the black peppercorns, thyme, bay leaf and salt to taste. Stir a little with a wooden spoon and add the white wine, vinegar and finally the breasts.
4. Add the cherry tomatoes and add enough water to cover all the breasts.
5. Cover the pot for 20 minutes and, when the broth is consumed, turn off the heat.
6. Let cool and transfer to a container with a lid. They can be tapers or glass containers with lids. Leave it in the refrigerator for a while so that the flavors settle and consume. (If it is 24 hours better).

recommendations

This dish is ideal for anyone of any age to consume since the chicken is very lean. Wine is little, therefore it does not affect whoever consumes it and is ideal to accompany any meal as an appetizer, side dish or in the form of a sandwich.

This dish is highly recommended to have something to snack on. And it is even tastier when it is left to rest for a few hours in the refrigerator so that the flavors can infuse more. Easy Preparation: 45 minutes approx. Diners: 3 or 4 people approximately.