Vermouth Chicken
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 shallot (s)
- 4 clove (s) garlic
- 6 stalk / s thyme
- 4 chicken drumsticks, 300 g each
- Salt and pepper from the mill
- 2 tablespoon olive oil
- 300 ml vermouth
- 400 ml chicken broth
- 200 g carrot (s)
- 4 spring onion (s)
- 100 g suar snap peas
- 200 medium cream
- 1 bunch chervil
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- Peel shallots and garlic. Halve the shallots depending on the size. Cut the garlic into thin slices. Tie the thyme together with kitchen twine.
- Wash the chicken drumsticks and pat dry. Halve the legs in the joint and season with salt and pepper all around.
- Heat the oil in a roasting pan. Brown the chicken legs over medium to high heat and remove.
- Fry shallots, garlic and thyme in the roasting set over medium heat for 3 minutes. Deglaze with vermouth and reduce briefly. Pour in the broth and bring to the boil.
- Place the chicken drumsticks in with the skin side up. Braise in a hot oven at 180 degrees (convection not recommended) on the middle rack for 35 minutes. Pour the broth over the meat twice.
- Peel the carrots and cut in half lengthways. Clean the spring onions, cut the white and light green into 2 cm pieces. Halve the sugar snap peas at an angle.
- Blanch the spring onions and sugar snap peas for 2 minutes, carrots for 4 minutes in boiling salted water, rinse and drain.
- Take the roasting pan out of the oven. Lift out meat. Pour in the cream, bring to the boil. Salt and pepper the sauce. Add vegetables and meat and heat. Sprinkle with chervil, serve with baguette.
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