Chicken Appetizer – Antipasto di pollo
This appetizer is a sweet and sour dish: chicken served in a lemon-vinegar syrupy sauce sweetened with raisins. It’s quick to make and is best if prepared one day in advance.
Ingredients:
12 oz. chicken breast
2/3 cup raisins
3 slices of lemon
6 Tbsp. extra virgin olive oil
1 1/2 tsp. white wine vinegar
1 1/2 Tbsp. finely chopped Italian parsley
baby lettuce
Instructions:
1. Put the chicken in a pan add the lemon slices, the raisins and 3 Tbsp. olive oil, salt and cover with water. Brig it to a boil and then reduce heat and cook it covered at low temperature for 20 minutes.
2. Remove the chicken from the water and let it cool.
3. In the meantime reduce the broth until thicker and remove the slices of lemon.
4. When the chicken is cool pull it into pieces with your hands and put them in a bowl.
5. Strain the raisins and add them to the chicken.
6. Add 1/4 cup + 2 Tbsp. of the broth, 3 Tbsp. olive oil, then vinegar and the parsley.
7. Salt to taste, mix well and refrigerate overnight.
8. Serve the chicken on a bed of lettuce.
