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
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
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.
VERMOUTH CHICKEN SALAD
My mother and I created this recipe and we get many compliments at dinner parties. A chef who owns a 4-star restaurant sampled it at an event my mother attended and raved about it. Needless to say, we were happy with his approval. Whoo-Hoo! Mom likes to garnish this with avocado slices. Adjust seasonings to your own tastes.
Provided by HappyMommy1422
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the chicken in salted water til done (15-20 minutes).
- Let cool and cut into bite-sized pieces.
- Sprinkle with seasoned salt.
- Mix in the remaining ingredients.
- Let chill for at least an hour. (This is best, I think, if it sits overnight in the fridge.)
Nutrition Facts : Calories 220.9, Fat 11.6, SaturatedFat 1.5, Cholesterol 49, Sodium 199, Carbohydrate 10.2, Fiber 1.3, Sugar 5, Protein 19.6
CHICKEN SUPREME EN VERMOUTH - ADOPTEE
Make and share this Chicken Supreme En Vermouth - Adoptee recipe from Food.com.
Provided by Nana Lee
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 603.1, Fat 43.9, SaturatedFat 25.7, Cholesterol 135.3, Sodium 977, Carbohydrate 31, Fiber 1.3, Sugar 3.9, Protein 22.4
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan, and cook 2 minutes on each side or until lightly browned. Place on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining chicken. Bake at 350° for 25 minutes or until chicken is done.
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