I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.
What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.
I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.
I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.
Gluten-free, paleo & Whole30 with a different bowl base
Vinegar Poached Chicken Bowl
4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper
For the bowl:
Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies
Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.
Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.