Marinated chicken breast with celery

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 1 onion(s)
• 2 garlic cloves
• 150 g celery
• 4 tbsp olive oil
• Salt
• Pepper, white
• 1 pinch(s) of sugar
• 150 ml dry white wine
• 100 ml white wine vinegar, mild
• 7 sage leaves
• 40 g capers
• Lemon(s), organic, a few thin slices

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 40 minutes

Starter, buffet, small dinner

Peel and finely chop the onion and garlic. De-string and dice the celery. If using, reserve a few celery leaves for garnish. Fry the chicken fillet in the oil over medium heat for about 6-7 minutes per side, taking care not to brown. Remove from the pan to cool. Sauté the onion, garlic, and celery in the frying fat and season with salt, pepper, and a pinch of sugar. Add the white wine vinegar and white wine, bring to a boil, and cook over medium heat for 5 minutes. Cut the chicken breast fillets lengthwise into thin slices and place in a dish. Pour the hot stock over them and marinate for at least 5 hours, or overnight if possible. Before serving, remove the chicken breast slices from the stock and arrange them fan-shaped on a platter. Strain the marinade through a sieve and reserve. Mix the vegetables from the sieve with the capers and chopped sage and spread over the meat. Then drizzle some of the marinade over the chicken breasts. Now you can garnish the meat platter with celery leaves and thin lemon slices, if desired. This dish is perfect for a cold buffet, as an appetizer with baguette, or as a (dinner) meal, for example, with fried potatoes and salad.