Chicken Braised With Red Wine Vinegar + Tomatoes
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The recipe, from Fine Cooking's Cook Fresh, 2013, suggested the side dish to be steamed green beans and crusty breads. Aside from the easy instructions and exciting use of red wine vinegar, I still couldn't place on what to serve with it. Definitely a sharp-tasting dish with robust flavors, but serving it with rice or pasta just seemed such out of place and no cohesive. This had become such an opposite position where the recipe was usually difficult, not the accompaniment, but it was actually easy instructions and hard-to-pick accompaniments.