chicken in vermouth recipe
chicken in vermouth photo by Alpha under CC BY-NC 2.0

Chicken in Vermouth recipe

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.

chicken in vermouth recipe

Chicken in Vermouth Recipe

Continents & Condiments
Chicken in vermouth recipe : try it and leave your comments!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Reduction and finishing of the sauce 10 mins
Total Time 35 mins
Course Main Course
Cuisine French
Servings 2
Calories 1433 kcal

Equipment

  • Aluminum or stainless steel pan
  • Microplane
  • Spatula
  • Whisk

Ingredients
  

  • 2 chicken thighs with skin and bone
  • 1 half clove of garlic
  • 1 shallot or a small piece of onion
  • 1 sprig of thyme and/or 2-3 sage leaves
  • 30 ml chopped tarragon and/or parsley
  • Zest of half an orange
  • 125 ml red vermouth
  • 60 ml water
  • 125 ml chicken broth or a reduced salt chicken broth cube
  • 75 g butter without salt
  • Wine vinegar red or white, to taste

Instructions
 

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.

Method

  • Salt the skin side of the chicken. In a cold aluminum or stainless steel skillet, place both chicken thighs, skin side down, and turn the heat to high. As soon as you hear the sound of the skin cooking, cover the pan with its lid, count 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 French 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?

Presentation

  • Place 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 orange peel on each chicken thigh,
  • And serve with a steamed vegetable and/or salad.

Notes

The use of a non-stick or cast iron pan is not recommended here. A non-stick pan is not ideal for building a meat glaze. A cast iron skillet is not recommended for the creation of the sauce.
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