Glistening Chicken.

For no particular reason, it’s a rare occurrence on this blog that I recommend marinating something. Not out of distain but out of my own personal practicality. My system of cooking usually entails pulling a piece of meat from the freezer before I go to work and then giving myself the day to come up with a meal to surround it so marinating is something my brain not often contemplates.

But for this recipe, I could not recommend it enough. It takes inspiration from a traditional Italian recipe whereby chicken is placed in a similar marinade overnight and served with pasta however I’m giving it a British twist.

The marinade provides a perfect balance of sweet and sour that accompanies the chicken once it has browned, with the marinade lending itself to a gentle syrup as opposed to jus-like sauce that allows the chicken to ‘glisten’ on the plate, with every piece containing its own flavourful bite.


  1. For the marinade, combine a few tablespoons of white wine vinegar, a crushed glove of garlic and a teaspoon full of thyme into a bag
  2. Slice up a chicken breast into small chunks before dropping into the bag, zipping it closed and smushing it about with your hands, coating every piece
  3. Chicken isn’t the most absorbent of meats therefore the longer it has to marinade, the tastier it will be on the plate – so allow this to marinade overnight
  4. The next day, heat a little olive oil in a thick bottomed pan and swirl around to coat the bottom
  5. Slice up a celery stick and drop into the hot oils, tossing about with a wooden spoon and cooking gently
  6. Open up the bag of marinating chicken and carefully tumble into the pan – the pan will sizzle here so turn down the heat a little and allow everything to mingle in the pan, regularly rotating the ingredients with the wooden spoon
  7. Allow the chicken to cook in this pan – and as a side note, this meal lends itself to good flavours when the chicken is ‘browned’ in the pan rather than ‘cooked’ because the vinegar counteracts the blistered taste – it’s delicious
  8. The frying pan should gently burn off the small amount of vinegar so you may want to add a very small amount of chicken stock to the pan just to reinvigorate the marinade flavours
  9. Once everything has come to nice consistency, transfer to a plate and serve

I served this alongside some peas and mash because I found this was the easiest way to ‘Britain-ise’ the meal plus the textures worked well with the chicken however this could easily work with some plain linguine or even some plain white rice.

While I don’t usually marinade my meats due to forgetfulness, the sweet thyme notes in this marinade compliment the sour notes of the vinegar, coating the chicken in a glossy coating that always remind me that sometimes, a little preparation the night before goes a long way.




  1. Awesome little recipe, would never think to marinade in a bag, saves so much mess!! Will look forward to trying this one out!😄

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s