Thursday, 29 March 2012

vinegar chicken

This is a rich stew with a tang, the vinegar gives a kick that balances the sauce nicely. I have got to do a few more experiments, as the recipe I used asked for a small glass of vinegar, unlike most others that only used a few spoonfuls. It was a little sharp.. but I still managed to choke it down. The meat is beautifully tender, and, as you can see, it looks wonderful on the plate.

No comments:

Post a Comment