Chicken Cooked in Malt Vinegar

• 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

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.
4. When both sides are golden, remove it from the frying pan.
5. Stir-fry the onion and garlic until wilted in the frying pan from Step 3.
6. Add the tomato and vinegar, and simmer it until it boils down to half the amount.
7. Return the chicken to the frying pan, pour in the chicken soup stock and let simmer until softened.
8. Make the mashed potato.
9. Peel and boil the potatoes, then mash.
10. Mix in the warmed milk and heavy cream until smooth, then melt in the butter.
11. Place the mashed potato on a plate, top it with the chicken and serve with vegetables.
12. (I served it with baby carrots and green beans).
13. Pour on the sauce from the pan to finish.

chicken thighs, onion, clove garlic, tomato, vinegar, chicken soup stock, olive oil, vegetables, potatoes, milk, cream, butter

Taken from cookpad.com/us/recipes/157345-chicken-cooked-in-malt-vinegar (may not work)