Pickled Soup Chicken

Rating: 3.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)





Remove as much fat as possible and cut the chicken into pieces.

Chop the vegetables, boil with wine and spices, cool. Then layer the pieces of meat with the vegetables in a narrow glass jar and fill with the dressing. The meat must be covered. Marinate for four to seven days in the refrigerator.

Remove the meat, dry it and brown it in olive oil.

Strain the marinade, let it boil, skim and add to the meat. Add garlic with thyme, season with salt and pepper as needed, cover and turn down to a low heat for about 120 minutes. Turn from time to time to the other side.

Quarter the mushrooms and roast them in the hot butter for three to four min. Season the meat, arrange it and add the mushrooms on top.


Pickling meat is an ancient method to transform unattractive pieces of meat into delicacies. But also as a method of preservation: when there were no refrigerators, pickling in acid served to preserve the meat for a short time. Three to four days in summer, five to seven days in winter or in the cool cellar. The low pH of the pickle prevented rotting and the natural decomposition of the meat. The pickle consisted of vinegar water or wine, contained various vegetables and spices. This method of preservation can still be very useful today, for example, when guests cancel an invitation at short notice. The intended piece of meat can be marinated in the marinade a

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