Fricassee of Chicken with Two Vinegars

Page 182

Cuisine: French | Course Type: Main Courses

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TOO MUCH VINEGAR! I had my doubts early on but stuck to my mission of cooking all new recipes by the book; the outcome confirmed my suspicion that there may have been a misprint in the quantities. I'd taken the precaution of having extra passata and stock handy, so was able to tone down the sauce from What the Hell is This to the Pleasantly Tangy that I'd been hoping for (and there was a LOT of sauce - I ended up with about three helpings of Pleasantly Tangy Chicken and Tomato Soup in addition to the sauce I kept to go with the main dish).

I would try this again, starting with about 3 tablespoons of each type of vinegar rather than the 3 fluid oz given in the recipe.

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