Chicken fricassee with vermouth. Recipe for a chicken in a different sauce

The fricassé is a typical preparation of French cuisine that today has become international and we even have its Castilian form incorporated into our vocabulary. Halfway between sautéing and a stew, it is a very versatile and practical technique that can be combined with different variations. Today I propose to try this recipe for chicken fricassee with vermouth, a dish that as soon as I saw it caught my attention.

I like vermouth but I take it very occasionally and always away from home, I also prefer tap red. Anyway, I don't know why I have a bottle of the white around the pantry, so the idea of ​​using it to cook a chicken in sauce seemed great. We can use a whole bird or resort only to thighs and thighs, which are the most grateful in this type of recipe.


For 4 people
  • Chicken thighs or a whole chicken, chopped 1 kg
  • Onion 1
  • Garlic clove 1
  • Wheat flour a heaped tablespoon
  • Fresh thyme on the vine 1
  • Laurel 1
  • White vermouth 200 ml
  • Vegetable or chicken broth 150 ml
  • Carrot 1
  • Leek 1
  • Liquid cream for cooking 125 ml
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make chicken fricassee with vermouth

Difficulty: medium
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

Season the chicken. Chop the onion and the garlic clove. Cut the carrot and leek into thin julienne strips and set aside. Heat a little olive oil in a wide saucepan and brown the meat over medium-high heat, turning it so that it takes color on all sides. Add the onion and garlic and sauté the whole for about 5 minutes, taking care not to burn it.

Add the flour, stir and add the thyme and bay leaf. Add the vermouth and the broth, stir so that everything is integrated, cover and lower the heat. Cook for about 20 minutes over low heat. Meanwhile, blanch the carrot and leek in boiling water or microwave them. We can leave them more al dente if we prefer that they remain somewhat crispy.

After the time of the chicken, add the vegetables and the cream, stirring gently. Cook everything together for a few more minutes, letting the sauce reduce to taste. Add one more punch of freshly ground black pepper before serving.

With what to accompany the chicken fricassee

This vermouth chicken fricassee is a very comforting dish thanks to its aromatic sauce, which will ask us for some bread to accompany it. As a garnish we can choose a simple white rice, couscous or mashed potatoes, which goes perfectly with salsero stews like this one.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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