Chicken in an Herb Garden

Cookbook author Katie Caldesi poaches rolled chicken breasts in vinegar before marinating them in olive oil with plenty of fresh herbs for a deliciously light, summery make-ahead dish.

  • Active:
  • Total Time:
  • Servings: 4


  • 4 skinless, boneless chicken breasts (2 pounds), pounded 1/4 inch thick
  • Salt
  • Pepper
  • 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, sage and mint
  • Crusty bread, for serving

How to make this recipe

  1. Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.

  2. 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.

  3. 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.

Suggested Pairing

Pair with a lively, zesty Vermentino.

Contributed By Photo © Con Poulos Published September 2015

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1041493 recipes/chicken-in-herb-garden 2015-08-13T16:05:10+00:00 Katie Caldesi american|italian|poaching|weeknight-dinner|staff-favorite|4|healthy|spring|summer september-2015 recipes,chicken-in-herb-garden 1041493

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