This is a very good chicken dish. If you are lucky enough to have leftovers it warms up well the next day too. I followed the suggestion to serve over mashed potatoes but you could also serve the dish over rice. Even though I blanched the pearl onions, as suggested, I say leave yourself a few extra minutes to get them out of their jackets. And I have to ask Chef Acheson - where in the world does one find cane vinegar? C'mon man! - I substituted malt vinegar.
I have cooked with cane vinegar a lot and the trick which I learned from my mother so that the vinegar does not get too acidic is, not to stir the pot until it has started to boil. It has always worked for me. This recipe is delicious . I'm definitely cooking this again.
All-in-all, a good recipe... I made this twice. As with everything, the quality of the vinegar makes a difference. First time, I used Heinz. Second time, I was limited to a generic store-brand. I think the Heinz was better ---- I'm sure the higher the quality vinegar, the better the flavor. Also, I mixed in some rice vinegar with the apple cider vinegar.
I agree with what someone said about being sure that the vinegar reduces. I let mine reduce a bit more, until it got a little bit syrupy. This helps mellow out the vinegar, I think. Also, the orange zest (as someone recommended) was a nice idea.
Lastly, I added a final step: I removed the chicken & onions from the pot, and let the broth reduce down uncovered (first, I used a spoon to skim the butter/fat from the surface). I let it cook down to something more like a gravy before adding the chicken & onions back in, and then added the spinach & oranges (plus some zest).
I'm not a fan of mint, so I left it out.
Served over rosemary mashed potatoes, it was a hit.
Made as is, with cane vinegar (except I just sectioned the oranges, didn't invest the time in trying to take off the membrane). Wife and I both liked it a lot. Did not find too vinegary, but I did reduce it for a full 10 minutes, which may have helped cook off some of the acid. I would absolutely make it again. Not an overly fussy recipe, and not much active time to make it.
Made some changes with which I am very pleased. Could not find the cane vinegar so used 1 C malt vinegar and 1/2 C balsamic. Additionally, I threw in about 3 T of sugar with the vinegar. Took the edge off. I zested one of the oranges and threw that in as well. Increased the garlic. The results were excellent. Not too vinegary but with a lively orange flavor. Will definitely make this again.
If you love vinegar, you'll love this recipe. It is easy and delicious and I'll make it in the future. Next time I'll try it with cane vinegar. Used cider this time.
I think this is a wonderful recipe! I've noticed that I am beginning to crave the sourness of lemony and vinegary foods so this was perfect! I made the recommended mashed potatoes with it and it was just devine! The oranges were suprisingly a perfect mix with the vinegar and onions. I did not find them too vinegary. The only time consuming bit was taking the oranges apart. I didn't really look up an easy way to do this so a very sharp knife might also be helpful. otherwise this is one of my favorites now.
I made this "vibrant, brothy stew" and found it so tangy from the vinegar, I had to add sour cream at the end to tone it down. We couldn't even eat the pearl onions(which we love) which had absorbed too much of the vinegar taste. This is the first recipe from Fine Cooking in many, many years of subscribing that I have to say I did not like!