CHICKEN VERMOUTH RECIPE | ALLRECIPES
Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!
Provided by DOREENBUCH
Categories Meat and Poultry Chicken Breast Skillet
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 483.1 calories, CarbohydrateContent 9.9 g, CholesterolContent 139.5 mg, FatContent 30.8 g, FiberContent 0.2 g, ProteinContent 29.5 g, SaturatedFatContent 18.8 g, SodiumContent 234.5 mg, SugarContent 4.2 g
CHICKEN FRICASSEE WITH VERMOUTH RECIPE - NYT COOKING
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
Total Time 1 hours 30 minutes
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//schema.org, Calories 501, UnsaturatedFatContent 18 grams, CarbohydrateContent 11 grams, FatContent 35 grams, FiberContent 2 grams, ProteinContent 30 grams, SaturatedFatContent 14 grams, SodiumContent 647 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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