Chicken Jardiniere Au Vermouth

Name: Chicken Jardiniere Au Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot; 1 zucchini; 1 stalk celery; 3 lbs chicken, cut up; 1 garlic clove, crushed; 2 tablespoons oil; ¼ teaspoon thyme; 1 pinch pepper; 1 cup vermouth; 2 teaspoons cornstarch; 2 tablespoons water; 1 cup frozen peas; ½ cup sliced mushrooms

Eats Now Editorial Team · 756 kcal · Meat & Poultry

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Chicken Jardiniere Au Vermouth – a delicious recipe with carrot, zucchini, celery, chicken, garlic, oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 carrot
1 zucchini
1 stalk celery
3 lbs chicken, cut up
1 garlic clove, crushed
2 tablespoons oil
¼ teaspoon thyme
1 pinch pepper
1 cup vermouth
2 teaspoons cornstarch
2 tablespoons water
1 cup frozen peas
½ cup sliced mushrooms

1
Julienne carrot, zucchini and celery into 2 x 1/4 inch strips.
2
Rub chicken with garlic.
3
Brown chicken in oil; remove.
4
Deglaze pan with wine.
5
Return chicken to pan with julienned vegetables.
6
Simmer 30 minutes.
7
Combine cornstarch with water.
8
Stir into pan.
9
When chicken is done enough for you, add peas and mushrooms; bring to boiling.
10
Lower heat; simmer 5 minutes more.

756

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 carrot, 1 zucchini, 1 stalk celery, 3 lbs chicken, cut up, and more.

Yes, Chicken Jardiniere Au 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.

Quick Info

Servings
4 servings
Calories
756 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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