Best Chicken With Vermouth Recipes

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CHICKEN WITH VERMOUTH



Chicken With Vermouth image

Make and share this Chicken With Vermouth recipe from Food.com.

Provided by Amayzng30

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
2/3 cup dry vermouth
2/3 cup chicken stock
2 shallots, sliced thin
12 ounces canned artichoke hearts, drained and halved
3/4 cup green grape (seedless)
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper, to taste

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.

Nutrition Facts : Calories 341.9, Fat 14.1, SaturatedFat 4, Cholesterol 94, Sodium 231.5, Carbohydrate 19.9, Fiber 4.9, Sugar 6.1, Protein 34.7

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE



Roasted Herbed Chicken with Vermouth Pan Sauce image

Categories     Sauce     Chicken     Low Sodium     Simmer     Vermouth

Yield serves 4

Number Of Ingredients 9

1 whole chicken, rinsed, patted dry, and cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh flat-leaf parsley
8 garlic cloves, unpeeled
1/2 cup dry vermouth
1/4 cup homemade or low-sodium store-bought chicken stock

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.

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH



Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth image

Make and share this Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth recipe from Food.com.

Provided by Queen Dana

Categories     Whole Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 frying chicken, cut into serving pieces
olive oil (for frying)
1/2 cup chopped shallot (can substitute red onion)
3 very ripe tomatoes, diced
1/2 cup dry vermouth
1 teaspoon oregano
salt and black pepper

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.

Nutrition Facts : Calories 1051.5, Fat 69.7, SaturatedFat 19.9, Cholesterol 345, Sodium 336.1, Carbohydrate 14.1, Fiber 2.3, Sugar 4.9, Protein 88.2

BAKED CHICKEN BREASTS IN VERMOUTH



Baked Chicken Breasts in Vermouth image

Make and share this Baked Chicken Breasts in Vermouth recipe from Food.com.

Provided by Oolala

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken cutlets
3/4 cup vermouth
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 teaspoon oregano
1 teaspoon ground ginger
2 tablespoons water

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.

Nutrition Facts : Calories 145.9, Fat 13.7, SaturatedFat 1.8, Sodium 1007.1, Carbohydrate 4.7, Fiber 0.2, Sugar 3.6, Protein 1.9

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE



Pan-Roasted Chicken Breast With Sage-Vermouth Sauce image

Try to have chicken breast the same size though if they are of different size check the smaller ones a few minutes early to see if they are done and remove from skillet. The recipe comes from America's Test Kitchen.

Provided by Barb G.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup kosher salt or 1/2 cup table salt
2 (1 1/2 lb) bone-in skin-on chicken breasts
ground black pepper
1 teaspoon canola oil
1 large shallot, minced (about 4 tablespoons)
3/4 cup canned chicken broth
1/2 cup dry vermouth
4 medium fresh sage leaves, each torn in half
3 tablespoons unsalted butter, cut into 3 pieces
salt & fresh ground pepper

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.

Nutrition Facts : Calories 714.7, Fat 41.8, SaturatedFat 14.8, Cholesterol 241.3, Sodium 28804.5, Carbohydrate 2, Sugar 0.4, Protein 73.3

CHICKEN VERMOUTH



Chicken Vermouth image

Greek inspired chicken breasts with the taste of vermouth, cinnamon, lemon rind and finished with yogurt. Would be nice served with spinach and rice. Cook time an estimate, only made this once.

Provided by MNLisaB

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

2 cups chopped onions
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces boneless skinless chicken breasts
1 teaspoon grated fresh lemon rind (not the white bitter part)
1/4 cup dry vermouth
1/2 teaspoon cinnamon
5 tablespoons chicken broth
1 tablespoon cornstarch
1/2 cup nonfat plain yogurt
1/8 teaspoon salt
fresh ground black pepper

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.

Nutrition Facts : Calories 313.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 67, Sodium 386.7, Carbohydrate 26.3, Fiber 2.8, Sugar 11.7, Protein 32.1

VERMOUTH CHICKEN



Vermouth Chicken image

I have been making this for years. I have yet to find anyone who doesn't like it. I even found a way to make it camping lol. My recipes are very detail oriented. I make sure anyone can do it.

Provided by Mark Gardiner

Categories     Chicken

Time 1h15m

Number Of Ingredients 10

3 boneless skinless chicken breasts
2 c dry itlalian breadcrumbs
1 c shredded parmesan cheese
1 pt heavy whipping cream
3/4 c sweet red vermouth
1-2 lb sliced mushrooms of your choice
2 eggs
3 Tbsp unsalted butter
4-5 Tbsp olive oil
salt and freshly ground pepper

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!

CHICKEN FRICASSEE WITH VERMOUTH



Chicken Fricassee With Vermouth image

This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, times classics, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
Salt, if desired
Freshly ground pepper
2 tablespoons butter
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
2 tablespoons flour
3/4 cup dry white vermouth
1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup carrots cut into fine, julienne strips, about two inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
1/2 cup heavy cream

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.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams

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