Ingredients

• 4 chicken breasts
• 1.5 litres/52¾fl oz of white wine
• 250ml/8¾fl oz cider vinegar
• 1.5 litres/52¾fl oz of water
• 4 tbsp sultanas
• 2 tbsp pine kernels
• 1 lemon
• zest only
• cut into strips
• 1 tsp salt
• ½ litre/17½fl oz olive oil
• 10 tbsp balsamic vinegar
• 4 rosemary branches
• roughly chopped
• 5 garlic cloves
• roughly chopped
• 1 red chilli
• roughly chopped
• green salad

Directions

• To make the marinade
• place all the marinade ingredients in a large bowl and set aside.
• Place the remaining ingredients in a large saucepan and bring to the boil.
• Reduce and simmer for 15 minutes.
• Once simmered
• remove the chicken breasts
• the lemon zest
• the sultanas and the pine kernels and while still hot
• add them to the marinade.
• Leave in a fridge to marinate for 12 hours
• then remove the chicken breasts
• lemon
• sultanas and pine kernels.
• Slice the chicken and serve with a tossed green salad which has been garnished with the lemon
• sultanas and pine kernels.