CHICKEN FRICASSEE WITH VERMOUTH

Chicken Fricassee With Vermouth image

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

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Ingredients

1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
Salt, if desired
Freshly ground pepper
2 tablespoons butter
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
2 tablespoons flour
3/4 cup dry white vermouth
1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup carrots cut into fine, julienne strips, about two inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
1/2 cup heavy cream

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

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Top secret 69

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Could be better

Izala Martins

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Not bad

the ender dragon

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Loved it!

KirkLloyd Kanyoke

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Great recipe!

Maklairen Stevens

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This was an ok recipe. The chicken was a little tough, but the sauce was flavorful. I would make this again, but I would make some changes to the recipe.

Chimezie Christian

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I wasn't impressed with this recipe. The chicken was dry and the sauce was bland. I won't be making this again.

Lsc S.R

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This was a good recipe, but I made a few changes. I used chicken thighs instead of breasts, and I added some chopped carrots and celery to the pot. The chicken was fall-off-the-bone tender, and the sauce was flavorful and thick.

Ashitha Sadun

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I've made this recipe several times and it's always a hit. The chicken is always moist and flavorful, and the sauce is rich and creamy. I highly recommend this recipe.

Mhafeez Ali

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This was a delicious and easy recipe. I used boneless, skinless chicken breasts and it turned out great. The sauce was creamy and flavorful, and the chicken was cooked perfectly.

Sarah EljammaM

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I made this recipe last night and it was amazing! The chicken was so tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again.