Chicken With Vermouth

1. 1

   Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan.

2. 2

   Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan.

3. 3

   Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper.

4. 4

   Stir in the artichokes and grapes and continue to cook and additional 5 minutes.

5. 5

   Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.