This was a really interesting recipe — I’ve never made anything like this dish, and it was really, really excellent. First, you pound out the chicken super thin and roll them up into what are basically raw chicken cigars secured with toothpicks. Then you poach them in white wine vinegar — something I’d never even thought of before. But it gives the chicken a really interesting note of acid. Then, you let the chicken sit overnight in a bath of olive oil and delicious fresh herbs, so the herbs infuse both the oil and the chicken. Pretty creative.
The chicken is meant to be served at room temp which is important especially given that cold olive oil isn’t very delicious. This would also be a really great dish to eat in hot weather so you don’t have to heat up the kitchen.
- There’s a fine art to pounding the chicken thin enough without making it fall apart at the edges. Layer between sheets of plastic wrap and pound carefully with a meat mallet.
- Pick your favorite combo of herbs. Highly recommend sage and rosemary.
- Don’t breathe in the vinegar while it’s cooking — not fun.
- Crusty bread is the perfect accompaniment so you can sop up all the delicious, infused olive oil.
- If eating leftovers, take out of the fridge and let sit for about 30 minutes before eating to come to room temp.
- 4 skinless, boneless chicken breasts (2 lbs) pounded 1/4 inch thick
- 2 1/2 cups white wine vinegar
- 1 cup extra virgin olive oil
- 1 cup finely chopped mixed herbs, such as parsley, tarragon, basil, thyme, rosemary, thyme, sage and mint
Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.
In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to 12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds.
In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread.