Quick Chicken Marinated in Apple Cider Vinegar
6 servings
200 minutes
This recipe is quick yet elegant, in the best traditions of French cuisine. Marinating chicken in apple cider vinegar gives it a refined balance of acidity and spicy notes, highlighted by the aroma of fennel, a blend of spices, and Provençal herbs. The press-marinating technique allows the meat to absorb flavors more deeply, while roasting at high temperatures retains its juiciness. As a result, the chicken is tender with a golden crust and rich aroma. This dish pairs perfectly with airy mashed potatoes or rice, harmoniously revealing a palette of flavors. The speed of preparation makes it an excellent choice for both a weekday dinner and an elegant gathering.
1
Wash the chicken, remove all offal.
2
In a pot, mix all the marinade ingredients: vinegar, water, fennel, peppers, spices, and seasonings.
- Apple cider vinegar: 100 g
- Water: 100 ml
- Fennel: 20 g
- Ground black pepper: to taste
- Ground red pepper: to taste
- Herbamare Spicy seasoning salt: 2 teaspoons
- Shichimi togarashi (seven-spice blend): 2 teaspoons
3
Marinate the chicken under pressure. The marinade should completely cover the chicken. If there isn't enough marinade, you can add boiled water and apple vinegar in equal proportions.
- Apple cider vinegar: 100 g
- Water: 100 ml
4
Marinate for at least 3 hours at room temperature.
5
Preheat the oven to 180 degrees.
6
Grease the sheet with vegetable oil.
- Vegetable oil: 50 ml
7
Place the chicken on a tray and bake in the oven at 180 degrees for 20 minutes.
- Chicken: 1 kg
8
After 20 minutes, take out the meat and check for doneness. If the meat is still raw, reduce the temperature to 160 degrees and cook until done.
9
It is better to serve with boiled rice or mashed potatoes.