There’s a whole new world of opportunities for that bottle of vinegar in your pantry. Ashley Rodriguez of Not Without Salt shares an unexpected cooking technique using vinegar.
When you think about braised meats, you probably think of deep, richly flavored stews — but things can fall a little flat if the balance of flavors isn’t right. Thankfully, there’s an easy way to keep brightness in the pot with a little help from vinegar.
Aside from adding a sharp punch, vinegar also breaks down proteins, making your stewed beef or chicken even tenderer.
In this recipe, adding vinegar gives the chicken sharpness and zing while it slowly braises alongside garlic and shallots. A low-and-slow cooking time combined with butter mellows out the harshness we typically associate with vinegar, creating a balanced, sour and sweet sauce.
Any vinegar will work, but red wine vinegar is the classic choice. If you are making this dish during apple season, make a simple thyme roasted apple compote to bring out the sweetness.
And, like with any braised dish, you’re probably going to want a side of potatoes or a nice crusty loaf of bread to soak up the delicious braising liquid you so patiently waited for.
Live.Love.Lux Tip: Achieving high heat — quickly — for searing meat on your cooktop is made simple with your Electrolux Gas Range, thanks to the Min-2-Max Burner.