There’s a culinary rule that I am breaking in this recipe: Traditionally, wine is used in a braising liquid, but I use sherry vinegar instead. One day I was braising chicken and didn’t have any wine. I did have vinegar, so I just diluted it with water and used it in place of the wine. In the end, I loved how the finished braise tasted more dynamic and zingy than usual. It goes to show that most recipes can be successfully modified to use the ingredients you have on hand—and you might even prefer the results.
Gremolata is a mixture of finely chopped lemon zest, garlic, and parsley. Sprinkled over braised meat, it enlivens all the flavors and adds a pop of freshness. Swapping lime for the lemon might not be traditional, but I love the way lime works with the green olives in this dish. In addition to their matching colors, the two ingredients also have complementary verdant flavors.
If you’d like the sauce that’s served to be thicker and more like gravy, cook 1 tablespoon butter and 1 tablespoon all-purpose flour in a small saucepan over medium heat, stirring continuously for 2 minutes, then pour in the skimmed braising liquid, bring to a simmer, and cook until thickened.
Excerpted from The Newlywed Table by Maria Zizka (Artisan Books). Copyright © 2019.