Vermouth Chicken

Hey there, you busy gals and guys.  I have a pattern I’d like to discuss with you.  I like to call it “I want to eat a dinner that tastes like it took me 5 hours to make, but really I’d like it to take me approximately 1/25th of that time.”

I’d like it to taste like my grandmother made dinner, but it to be easy enough that my husband could do it.

I’d like to invite someone over and act like it was such an inconvenience for me to make them dinner, and they’ll believe me because it tastes true, when really I’m just being an ass-hat.


I’d like to win the lottery, too.  So, work on that one – because I have the impressive dinner in no time covered.

See, when you braise meat in wine, great things happen.  While it tastes great, sometimes it’s hard to replicate that flavor in a short amount of time.  Using alcohol helps, so does a quick sear on your meat to keep the juices in.

This will take you about a half hour to throw together, and it will taste like it’s been simmering away all day. Life win!


Vermouth Chicken

By Whitney, February 26, 2013

Vermouth Chicken



Heat butter in a large cast iron skillet over medium heat. Season the chicken with half the salt and pepper. Sear the chicken on each side, cooking about 5 minutes per side. Remove from the pan and set aside.  Saute the onions and garlic for about 4 minutes, until translucent.  Add the mushrooms and cook a few minutes more, until just softening.  Add the flour to the pan and stir until it's coated all the mushrooms and onions, about 2 minutes.  Add the vermouth and stir, scraping up the bits in the bottom of the pan.  Allow to simmer for 3 minutes and then add the stock, heavy cream and parsley.  Place the chicken back into the juices and cover with a lid or foil, allowing to cook for about 10 minutes - the chicken will cook through and the sauce will reduce.  Season with salt and pepper.  To serve, toss the excess sauce with whole wheat pasta. (Or pour over mashed potatoes... hey hey!)



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Vermouth Chicken

  1. I grew up using vermouth in my cooking. It really is a versatile spirit. That was a cool trick I learned from my mom. And it’s a natural with chicken! Love this!


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