Chicken in Saor

Ingredients for 4 servings:

• 1 ½ kg chicken, fresh or frozen
• 1 m.-large onion(s), white
• 1 stalk(s) celery
• 2 carrots
• 600 g onion(s), red
• 60 g raisins
• 30 g pine nuts
• 1 bay leaf
• 100 ml balsamic vinegar, light, alternatively white wine vinegar
• 2 tbsp olive oil
• 1 liter vegetable broth
• Salt and pepper from the mill

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

Pollo in Saor, simple and sophisticated

Soak the raisins in water for about 12 hours. Peel the celery stalk lengthwise and cut into small pieces, approximately 0.5-1 cm in diameter. Slice the white onion into strips. Peel the carrots and cut into small pieces. Heat the vegetable broth in a saucepan. Add the chopped vegetables and the chicken to the boiling broth. After about 30-45 minutes, remove the meat from the broth and let it cool. Remove the pan from the heat. Remove the meat from the bones and shred it with your hands. Wash, peel, and thinly slice the red onions. Place them in a pan with a little oil, a bay leaf, salt, and pepper and heat gently for 15 minutes. They should be soft but not brown. Add the vinegar and simmer for another 5 minutes. Then add the well-drained raisins, stir everything together, and add a little salt. Briefly toast the pine nuts in a pan. Arrange a layer of meat in a baking dish, then arrange the onions on top and sprinkle the pine nuts on top. Alternate at least two layers in this way. Let it rest in the refrigerator for at least 12 hours. Remove from the refrigerator about 1 hour before eating to allow it to reach the right temperature for enjoyment. Tip: You can also make it with sardines or shrimp. The shrimp should be raw for this preparation, otherwise they will be too dry or hard. Saor is a preparation method, or preservation, that originated in Veneto. The Venetians actually make it with sardines. We recently had it with chicken. We recreated it in our cooking club.