I made ire Franey's Balsalmic Chicken

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pam

Well-known member
What a disappointment! Way too sweet. It was a NYT recipe and I chose it over another recipe that was being reviewed as being too acidic. It only has 4T of balsamic in it, 6 garlic cloves, herbs and chicken broth. I didn't use a cheap balsamic (perhaps not the most expensive either, but still). I salvaged it in reheating by adding a liberal squeeze of lemon juice. Is more expensive vinegar what I needed?

 
Years ago I made this a bunch of times and don't recall it being sweet

so perhaps it was your balsamic vinegar. If the lemon juice helped, maybe using a bit of wine vinegar as well as the balsamic would do it?

 
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