Chicken Vermouth Recipes

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.

Steps:

• Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
• Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

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.

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

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.

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.

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.

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.

Steps:

• CHICKEN:.
• Heat oven to 350ºF.
• Grease a 9X13 baking pan.
• Cut each breast in half through the thickness(should look like a cutlet) and dip in sour cream.
• Cover with bread crumbs, roll up and place in greased baking pan.
• Sprinkle with sliced mushrooms. (SEE NOTE!).
• Drizzle with melted butter and vermouth.
• Bake for 40-45 minutes.
• SAUCE:
• Serve with a sauce made of Cream of Mushroom (or cream of chicken or both)soup diluted with light cream and vermouth. Heated to bubbling.
• NOTE:.
• You could saute the mushroom slices in butter and add to the sauce instead of the chicekn.

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.

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.

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.