Soused Chicken

Preparation:

Preparation: Trim the carrot, peel it, wash it and cut it into slices; peel the onions, wash and slice them. Thoroughly wash the meat, dry it, then divide it into large cubes. In a saucepan, heat a little oil with a sprig of rosemary, add the cubes of salted and peppered meat, brown them over high heat, leaving them to brown slightly on all sides and drain. Saute the onion and carrot slices in a pan with a little oil with the remaining sage, bay leaf and rosemary; add the pieces of chicken and let them cook; pour the leftover oil and the vinegar, the white wine and let it boil for 7-8 minutes. Drain the chicken pieces, put them in a bowl and cover them with the hot «carpione». Leave to rest for at least 5-6 hours and serve cold.