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great, nomad; that was the idea! you know, I LIKE the idea of using an oil AND vinegar mixture for both the sautéing and the braising. I think the chicken will still sauté fine even if there is a ittle vinegar in the oiI, and I think the dish would have more flavor if vinegar were included. just sayin'!
nycnomad March 20, 2015
Generally, I think, there is a little vinegar mixed in with the oil already, but some artichokes seem to be packaged in vinegar alone. I made the distinction, because pouring an entire container of vinegar into the pot, even if it is only a few ounces, would give a VERY different result. That is also why the lemon juice is optional at the end. The higher the vinegar content the less necessary the lemon juice. Thank you again for your suggestions and thoughts! They are always welcome.
really nice job! don't know if this helps, but you COULD use a little of the olive oil from the artichokes- in place of the other plain oil- which would give you room for one more ingredient!
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