Chicken in Vermouth recipe – Because I spend a lot of time in Argentina and red vermouth is very popular there, I created this recipe based on a white wine sauce. The spices and aromatics in the red vermouth offer depth to the flavor of the sauce.
Try adding a few drops of red wine vinegar to the final sauce, the taste will surely be enhanced.
Reduction and finishing of the sauce 10 minutesmins
Total Time 35 minutesmins
Course Main Course
2chicken thighs with skin and bone
1half clove of garlic
1shallotor a small piece of onion
1sprig of thyme and/or 2-3 sage leaves
30mlchopped tarragon and/or parsley
Zest of half an orange
125mlchicken brothor a reduced salt chicken broth cube
Wine vinegarred or white, to taste
Mise en place
Place all ingredients and equipment on your work surface.
Finely chop the half clove of garlic
Finely chop the shallot and put it in a bowl, then cover with cold water and ice cubes
Finely chop the parsley and/or tarragon
Zest half an orange with a microplane
Prepare the chicken thighs. Keep the skin side intact; on the flesh side, make two incisions on either side of the bone, penetrating the flesh halfway through. Dry the skin well with a paper towel.
Salt the skin side of the chicken. In a cold nonstick pan, place both chicken thighs, skin side down, and turn on the heat to high. As soon as you hear the sound of the skin cooking, cover the pan with its lid, wait for five seconds and then turn down the heat to minimum. Let cook for 20 minutes.
After 20 minutes, remove the lid, turn the heat back to high, and let the water at the bottom of the pan evaporate. A meat glaze will form, do not let it burn! Once all the liquid has evaporated and only the chicken fat and meat glaze remain, remove the chicken.
Place the chicken on an ovenproof plate, meat side down, and keep in a 100°C (225°F) oven.
For the sauce: in the meat glaze and fat remaining in the pan, fry the shallot, thyme sprig (whole) and/or sage leaves (whole) for 30 seconds,
Then add the garlic and fry for 30 seconds,
Deglaze with vermouth and water,
Let it reduce by one third,
Then add the chicken stock and reduce by one third (if you are using a stock cube, add it, make sure it is dissolved and go to the next step),
Remove the thyme sprig and/or sage leaves,
Add the butter and melt it, stirring vigorously with a whisk,
Taste: is there enough salt? Do you want to add a little vinegar?
Pour the sauce on a plate,
Then sprinkle the parsley and/or tarragon over the sauce,
Then place the chicken, meat side down in the sauce,
Place a small mound of grated orange zest on each chicken thigh,
And serve with a steamed vegetable and/or salad.
A cast iron skillet is not recommended for the creation of the sauce. Using a nonstick pan will prevent the skin from sticking to it and will ensure a crisp skin every time.
Keyword chicken, chicken in vermouth, chicken in vermouth recipe, chicken with vermouth, chicken with vermouth recipe, main course, recipe, vermouth
READ MORE: Check out my own recipe of Dry Martini Vodka. Click here!
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