Chicken In Vinegar


Today’s dinner was Chicken In Vinegar.  You sautee seasoned chicken thigh pieces with some garlic cloves, add vinegar and let it evaporate before adding wine, tomato, and sugar then letting it cook slowly until the chicken is tender.  Then you add cream to make the sauce.  I usually use fresh tarragon, which is so nice for this dish, but I wasn’t able to get hold of it today so I used dill instead.  As you let the vinegar evaporate it has just a nice amount of acidity to cut the richness of the cream sauce.  It goes very well with rice.  The recipe is here but only in Japanese (but there are photos).


I love taking photos of our dinner from this angle at this time of year because our Christmas tree is in the back ground, which makes it look nice and Christmassy.




I finished taking my course of anti-biotics but I’m not supposed to have any alcohol for 3 days after finishing – but I forgot it completely just for a few minutes and sipped just one little sip of wine, then remembered!

2 Comments Add yours



    1. spiceynoodle says:


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