CHICKEN FRICASSEE WITH VERMOUTH
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
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
VERMOUTH TARRAGON CHICKEN
Delicious boneless chicken breast with a very distinct flavor - even my picky children love this! Can be cooked either on grill or stovetop. Serve with rice and a salad.
Provided by Alison L. Hansan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 8.9 g, Cholesterol 68.4 mg, Fat 15.1 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 2.3 g, Sodium 429.2 mg, Sugar 4.8 g
CHICKEN VERMOUTH
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
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
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
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.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
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.
CHICKEN WITH VERMOUTH
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
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 CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
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