Xeres vinegar chicken with braised vegetables

The recipe that inspired this called for sherry vinegar, which I did not have, so I just added some sherry to red wine vinegar and that worked.
For 2: melt a generous slice of butter in a skillet and brown 2 pieces of chicken (with skin & bone) on all sides. Add roughly chopped garlic and thyme (dry works), brown a couple of minutes more. Add 2 dl chicken stock, 1/2 dl dry white wine, and a little less than 1/2 dl vinegar. Simmer under cover until the meat is completely tender (time will vary based on what piece of the chicken you selected, it took about 30 minutes for thighs). When cooked, lift out and set aside the chicken pieces. Pour the remaining liquid through a sieve and then bring to a boil and let it reduce.
Return the chicken pieces and let them heat up in the reduce sauce. Serve with braised vegetables (put peeled carrots in a skillet with some olive oil, braise under cover on low heat until tender, then add asparagus and cook another 5 minutes).

Leftover vegetables then make a good salad with couscous or bulgur.