Best Chicken Vermouth Recipes

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.

VERMOUTH TARRAGON CHICKEN

Steps:

• Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

CHICKEN VERMOUTH

Steps:

• Heat a nonstick skillet until very hot.
• Reduce the heat to medium high, add olive oil.
• Add the onion and saute until the onion begins to brown.
• Add the garlic to the onion and stir.
• Wash, dry and cut chicken into bite sized chunks.
• Add to the pan and brown chicken on all sides.
• Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
• Cover and cook over low heat until the chicken is cooked through.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
• Add the yogurt, salt and pepper and mix well.
• Heat on low for about two more minutes.

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE

Steps:

• Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
• Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH

Steps:

• In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

CHICKEN WITH VERMOUTH

Steps:

• Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan.
• Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan.
• Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper.
• Stir in the artichokes and grapes and continue to cook and additional 5 minutes.
• Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly.

PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season with pepper. Adjust oven rack to lowest position and heat oven to 450°F. Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place in oven. Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breast and serve immediatly.

VERMOUTH CHICKEN

Steps:

• 1. In a large bowl, mix breadcrumbs and cheese together. In a separate bowl whisk together, the eggs and a little salt and pepper. Take chicken breasts and cut into 1-inch strips. If you want bigger portions then cut accordingly. Now take each piece of chicken and dip into egg wash and then into breadcrumb/cheese mixture. To insure a good coating, push down on the chicken as you are rolling it in the breadcrumbs. As each piece is breaded, place on a plate. When you are finished, wrap plate with plastic wrap and put in the fridge for at least 30 minutes. You can do this step several hours ahead of time.
• 2. In a large heavy skillet, heat the butter and oil, when butter foams, add the chicken and cook over medium heat for 3-4 minutes on each side, or until it has a nice golden color. Now add the vermouth to the chicken, put your lid on and lower the heat. You want to let it simmer for about 10-12 minutes. Now you should have only a few tablespoons of sauce left in the skillet. At this point, you need to transfer the chicken to a plate. I like to put the chicken in the microwave to stay warm. You could also turn you oven on just long enough to get it warm and place chicken in there.
• 3. Raise your heat and add a few tablespoons of olive oil. Once the oil has heated up add mushrooms and cracked pepper. The mushrooms will look like a lot, but they will shrink. Cook for about 8-10 minutes stirring frequently. Now add your cream to the pan. You do not want the heat to high as this will burn the cream and ruin it. Once the cream is boiling, begin stirring it around until it starts to get thick, this should take about 10 minutes or so. If you want a thicker sauce you need to simmer longer. Now is the part were salt is added, this is what brings the sauce together. When adding salt, do so a little at a time. You can always add more, but you cannot take away. Start out with a 1/2 teaspoon of salt, and see if that is to you liking, add more if needed. You will know your there when the sauce begins to not taste so much like straight cream. As far as the pepper, which is completely up to you, add as much as you like. I like a lot of fresh pepper in mine, but that's me. Assuming this process did not take to long, your chicken should still be nice and warm. If not you can give it a quick 1 minute zap in the microwave. If you used the oven method, be careful the plate will be hot. Now take the chicken, put on individual plates and spoon sauce over, and enjoy. This dish can be served over noodles or even rice. Just be sure to start either with enough time to finish when everything else is done. I hope you enjoy!

SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees.
• Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
• Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
• Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
• Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
• Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.

BAKED CHICKEN BREASTS IN VERMOUTH

Steps:

• Mix all ingredients together except for the chicken.
• Place chicken in a covered baking dish and pour the mixture over it.
• Cover and bake at 375 for 1 hour, until done.

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE

Steps:

• Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
• Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

CHICKEN VERMOUTH

Steps:

• Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
• In a saucepan, heat 2 tablespoons butter over medium heat. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.

VERMOUTH CHICKEN SALAD

Steps:

• Boil the chicken in salted water til done (15-20 minutes).
• Let cool and cut into bite-sized pieces.
• Sprinkle with seasoned salt.
• Mix in the remaining ingredients.
• Let chill for at least an hour. (This is best, I think, if it sits overnight in the fridge.)

"DIJON" CHICKEN BREASTS WITH VERMOUTH

Steps:

• 1) Sprinkle breasts all over with salt and pepper to taste.
• 2) Heat olive oil in a large skillet over med heat and add the breast pieces, top side down.
• 3) Cook until nicely browned (approx 5 mins).
• 4) Turn the chicken breasts and continue cooking, turning occasionally until fully cooked. Remove from pan and tent with aluminum foil.
• 5) Add a little more oil, then scatter shallots. Cook briefly, then add the vermouth, deglazing pan and cooking until vermouth is almost evaporated.
• 6) Pour in cream, then stir in mustard until well blended.
• 7) Lay chicken on bed of cooked orzo (if desired) and spoon sauce over all.

SWEET VERMOUTH CHICKEN

Steps:

• Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan, and cook 2 minutes on each side or until lightly browned. Place on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining chicken. Bake at 350° for 25 minutes or until chicken is done. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, onions, and garlic to pan. Sprinkle flour over the mushroom mixture, and cook for 2 minutes or until flour is lightly browned, stirring constantly. Add 1 cup vermouth to pan, scraping pan to loosen browned bits, and boil for 30 seconds. Add chestnuts, broth, parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; return to a boil. Reduce heat, and simmer until sauce is reduced to 2 cups (about 10 minutes). Add cranberries to pan, and cook for 2 minutes. Yield: 8 servings (serving size: 1 chicken breast half and 1/4 cup sauce) NUTRITION PER SERVING CALORIES 315(7% from fat); FAT 2.7g (sat 0.7g,mono 0.7g,poly 0.7g); PROTEIN 41.2g; CHOLESTEROL 99mg; CALCIUM 36mg; SODIUM 315mg; FIBER 1.5g; IRON 1.8mg; CARBOHYDRATE 21.4g

CHICKEN VERMOUTH

Steps:

• Combine first 6 ingredients. Dredge chicken beasts in flour, salt and pepper. Brown in oil. Put in low baking dish. Pour sauce evenly over chicken. Bake in 300 degree oven for 50 minutes. Take out and top with French fried onions and return to oven for 10 minutes.