Braised Chicken Legs with Green Olives and Lime Gremolata by Maria Zizka

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.

SERVES 4

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.