- 4 chicken breasts
- 1.5 litres/52¾fl oz of white wine
- 250ml/8¾fl oz cider vinegar
- 1.5 litres/52¾fl oz of water
- 4 tbsp sultanas
- 2 tbsp pine kernels
- 1 lemon, zest only, cut into strips
- 1 tsp salt
- ½ litre/17½fl oz olive oil
- 10 tbsp balsamic vinegar
- 4 rosemary branches, roughly chopped
- 5 garlic cloves, roughly chopped
- 1 red chilli, roughly chopped
- green salad
- To make the marinade, place all the marinade ingredients in a large bowl and set aside.
- Place the remaining ingredients in a large saucepan and bring to the boil.
- Reduce and simmer for 15 minutes.
- Once simmered, remove the chicken breasts, the lemon zest, the sultanas and the pine kernels and while still hot, add them to the marinade.
- Leave in a fridge to marinate for 12 hours, then remove the chicken breasts, lemon, sultanas and pine kernels.
- Slice the chicken and serve with a tossed green salad which has been garnished with the lemon, sultanas and pine kernels.