Sauteed Chicken with Herbs and Vermouth Recipe

Name: Sauteed Chicken with Herbs and Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; One 4-pound chicken, cut into 8 pieces; Salt; Freshly ground pepper; 2 medium garlic cloves, finely chopped; 1 large shallot, finely chopped; 1/2 teaspoon sage; 1/2 teaspoon rosemary; 1/4 teaspoon thyme; 1/4 cup dry vermouth; 1/2 cup chicken stock or canned low-sodium broth; 2 teaspoons chopped fresh chives; 1 teaspoon finely chopped fresh parsley

Servings: persons

1 tablespoon unsalted butter
1 tablespoon vegetable oil
One 4-pound chicken, cut into 8 pieces
Salt
Freshly ground pepper
2 medium garlic cloves, finely chopped
1 large shallot, finely chopped
1/2 teaspoon sage
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/4 cup dry vermouth
1/2 cup chicken stock or canned low-sodium broth
2 teaspoons chopped fresh chives
1 teaspoon finely chopped fresh parsley

1
In a large heavy nonreactive skillet, melt the butter in the oil.
2
Season the chicken pieces with salt and pepper.
3
Add them to the skillet skin side down and cook over moderately low heat, turning once and shaking the skillet often, until cooked, about 30 minutes.
4
Transfer the chicken to a platter.
5
Discard all but 1 tablespoon of the fat from the skillet.
6
Add the garlic, shallot and dried herbs and cook, stirring, until barely soft, about 1 minute.
7
Add the vermouth and boil, scraping up any browned bits from the bottom of the skillet, until reduced to a thick glaze.
8
Add the stock and cook, stirring to reduce slightly, 2 to 3 minutes.
9
Add any accumulated chicken juices to the skillet, then strain the sauce.
10
Stir in the chives and parsley and season with salt and pepper.
11
Spoon the sauce over the chicken and serve.

169

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.

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 tablespoon unsalted butter, 1 tablespoon vegetable oil, One 4-pound chicken, cut into 8 pieces, Salt, and more.

Yes, Sauteed Chicken with Herbs and 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!

Sauteed Chicken with Herbs and Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions