Page 66 - The Secrets Of Vinegar
P. 66

                          Les Secrets du Les du
            Szechuan Chicken and Nectarines
Cider vinegar and nectarines carry this dish to new heights by adding a fragrant, summery touch of sweetness!
    Prep time
   10 minutes
   Marinating time
 1 hour
 Cook time
   20 minutes
Serves 4
• 4 chicken breasts
• 3 tbsp (45 ml) cider vinegar • 2 tbsp (30 ml) olive oil
• Fleur de sel
• Sichuan pepper, ground
• 4 nectarines
• Wooden skewers
• Cut chicken breasts into equal-sized pieces. In a shallow dish, toss to coat with vinegar, olive oil, salt, and pepper.
• Cover and marinate in refrigerator for 1 hour.
• Preheat oven to 425°F (220°C).
• Gently wash nectarines, remove pits, and cut into quarters.
• Tightly thread marinated chicken and nectarine quarters alternately onto skewers that have been soaked in water for
30 minutes.
• Generously sprinkle with salt and pepper and bake for approximately 20 minutes, turning and adding the remaining marinade halfway through cooking.

   64   65   66   67   68