Currently cooking from Tasty by Roy Finamore
I was worried that this dish was going to be too strong. After all, it calls for a 1/2 cup of vinegar, 1/2 cup of white wine and a whole lotta onions. But eaten with rice, this chicken was quite good. The flavors mellowed out and weren’t too harsh.
The dish starts out by browning chicken thighs. Then 3 large sliced onions are browned and the pan is deglazed with the white wine and vinegar. The chicken thighs are added back into the pan and the whole thing simmers on the stovetop until the chicken is done.
The only change I made to the recipe was to use a mixture of cucumber vinegar and white vinegar instead of the champagne vinegar called for. I already have a bunch of different kinds of vinegar in my fridge, and I didn’t want to have to buy another kind just for this dish.
Onions and vinegar… um, could we go back to the bacon wrapped shrimp? LOL I’m sorry, but I would have been out sick on this taste testing day. I bet the chicken was nice and moist though.