Chicken Fricassee With Vermouth Recipe

Name: Chicken Fricassee With Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Sprinkle the chicken with salt and pepper to taste.
2
Heat the butter in a skillet and add the chicken pieces skin side down.
3
Cook over moderate heat about one minute without browning.
4
Scatter the onion over all and cook 30 seconds.
5
Add the garlic and stir it around.
6
Cook the chicken about four minutes, turning the pieces often in the butter.
7
Sprinkle the flour over all, turning the pieces so that they are evenly coated.
8
Add the vermouth, chicken broth, bay leaf and thyme.
9
Cover and cook over moderate heat about 20 minutes.
10
Meanwhile, bring two batches of water to the boil for the carrots and leeks.
11
Drop the carrots into one batch, the leeks in the other.
12
Let the carrots simmer about one minute and drain.
13
Let the leeks simmer about four minutes.
14
When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream.
15
Let simmer about two minutes.
16
Serve with rice.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces, Salt, if desired, Freshly ground pepper, 2 tablespoons butter, and more.

Yes, Chicken Fricassee With Vermouth falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fricassee With Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions