About the chicken with Sherry Vinegar recipe
I have Summer Cooking, and used the recipe for tarragon chicken in it, which calls for 150ml of sherry vinegar, and 425 ml of Amontillado sherry
I followed the recipe exactly, as I am an experienced cook - though I was puzzled at the quantity. Unfortunately the result was as you might guess, overpoweringly vinegary.
Is that amount truly intended, and has anyone tested it recently to see how strongly vinegary it tastes?