Chicken Cooked in Malt Vinegar

Name: Chicken Cooked in Malt Vinegar
Cuisine: American
Ingredients: 400 grams Chicken thighs; 1/2 Onion; 1 clove Garlic; 1/2 Tomato; 60 ml Malt vinegar; 200 ml Chicken soup stock (or stock granules dissolved in water); 2 tsp Olive oil; 1 Your choice of vegetables; 300 grams Potatoes; 60 ml Milk; 50 ml Heavy cream; 5 grams Butter

cookpad.japan @cookpad_jp

The British Embassy in Tokyo ran a campaign "Food is GREAT: A Taste of Britain" to introduce British cuisine. Check out their Facebook page:
https://www.facebook.com/oishii.igirisu

Malt vinegar is the kind usually used in British cuisine. It goes well with fish and chips and many other dishes too. Recipe by British Embassy

The British Embassy in Tokyo ran a campaign "Food is GREAT: A Taste of Britain" to introduce British cuisine. Check out their Facebook page:
https://www.facebook.com/oishii.igirisu

Malt vinegar is the kind usually used in British cuisine. It goes well with fish and chips and many other dishes too. Recipe by British Embassy

cookpad.japan @cookpad_jp

The British Embassy in Tokyo ran a campaign "Food is GREAT: A Taste of Britain" to introduce British cuisine. Check out their Facebook page:
https://www.facebook.com/oishii.igirisu

Malt vinegar is the kind usually used in British cuisine. It goes well with fish and chips and many other dishes too. Recipe by British Embassy

The British Embassy in Tokyo ran a campaign "Food is GREAT: A Taste of Britain" to introduce British cuisine. Check out their Facebook page:
https://www.facebook.com/oishii.igirisu

Malt vinegar is the kind usually used in British cuisine. It goes well with fish and chips and many other dishes too. Recipe by British Embassy

Saved

Ingredients

400 gramsChicken thighs
1/2Onion
1 cloveGarlic
1/2Tomato
60 mlMalt vinegar
200 mlChicken soup stock (or stock granules dissolved in water)
2 tspOlive oil
1Your choice of vegetables
Mashed potato
300 gramsPotatoes
60 mlMilk
50 mlHeavy cream
5 gramsButter

Saved

Steps

1

Season the chicken with salt and pepper, and finely chop the onion and garlic.
2

Remove the skin and seeds from the tomato, and finely chop.
3

Heat the olive oil in a frying pan, and cook the chicken skin side down. When both sides are golden, remove it from the frying pan.
4

Stir-fry the onion and garlic until wilted in the frying pan from Step 3.
5

Add the tomato and vinegar, and simmer it until it boils down to half the amount.
6

Return the chicken to the frying pan, pour in the chicken soup stock and let simmer until softened.
7

Make the mashed potato. Peel and boil the potatoes, then mash.
8

Mix in the warmed milk and heavy cream until smooth, then melt in the butter.
9

Place the mashed potato on a plate, top it with the chicken and serve with vegetables. (I served it with baby carrots and green beans). Pour on the sauce from the pan to finish.