The acids in the vinegar will help tenderize meat and make it juicier by helping to break down dense proteins.<\/p>" } } , { "@type": "Question", "name": "What can you use instead of a large shallot?", "acceptedAnswer": { "@type": "Answer", "text": "
If you don't have a shallot to slice, the next best thing is a yellow onion. A large shallot measures about 1/2 cup sliced, so you'll want to do the same for an onion.<\/p>" } } , { "@type": "Question", "name": "What should I serve with vinegar chicken?", "acceptedAnswer": { "@type": "Answer", "text": "
In addition to potatoes<\/a> (regular or sweet) mashed or roasted, we'd add a hearty vegetable or two using some of our favorite recipes, including Crispy Smashed Brussels Sprouts<\/a>, Cheesy Asparagus, Parmesan Spinach Cakes<\/a> or Pan-Roasted Carrots<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How do I store leftover vinegar chicken?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Cooked chicken should be stored in an airtight container in the fridge at 40°F or less and used within 3 to 4 days.<\/span><\/p>"
}
}
,
{
"@type": "Question",
"name": "Can this recipe be made ahead?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Technically, you can cook the chicken ahead, but we wouldn't. It won't save you a lot of time, and one of the reasons this recipe is so flavorful is its sauce and that's what you're building in Step 2.<\/p>"
}
}
]
} ] }
]