Chicken with Vermouth and Mushrooms


Chicken with Vermouth and Mushrooms
Servings: 6


3 tablespoons olive oil
6 leg and thigh portions of chicken
1 small onion
3 slices bacon
1 cup dry vermouth
1 cup chicken stock
12 large flat mushrooms
3 tablespoons tarragon sprigs
salt and freshly ground black pepper
4 tablespoons cream

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100291


A dish that has been in my repertoire of recipes for about 25years. It uses the dark meat of the chicken legs and thighs on the bone, cooked with some wonderful flavourings, to make a tasty casserole with a creamy finish. And the nice thing about a casserole is that you can take it to the table and serve directly from the cooking vessel. Accompany the chicken with steamed white rice and a fresh green salad.



Heat the oil in a large frying pan and brown the chicken portions until golden. Put the chicken pieces into a lidded casserole. Preheat the oven to 180°C.

Chop the onion and bacon, add to the pan and sauté gently until soft and cooked. Add the vermouth and stock, deglazing the pan by gently stirring with a wooden spoon. When the liquid comes to the boil, tip the contents of the pan over the chicken, and add the mushrooms and the tarragon sprigs. Season with salt and black pepper. Place the lid on the casserole and put into the oven to simmer for one hour.

Remove from the oven and reduce over a high heat on the stove top, until about one cup of sauce remains. Add the cream and simmer for two to three minutes before serving with steamed rice and a green salad.




Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In