Vermouth Chicken With Goat Cheese Sauce

1. 1

   ((((If desired for the non-low carbers eating w/ you- prepare 2 large red skinned potatoes, peeled, boiled in salted water until tender, about 15 minutes, drained and reserved- keep warm)))).

2. 2

   Melt butter on medium in large heavy skillet.

3. 3

   Season chicken w/ salt & pepper.

4. 4

   Place skin side down in hot skillet, add onion and garlic.

5. 5

   Cook skin side down w/out messing with it for about 8-10 minutes, skin should be brown.

6. 6

   Turn chicken, cook 2-3 minutes more.

7. 7

   Add vermouth and stock to skillet.

8. 8

   Cover and simmer until chicken appears to be cooked through, 5-10 minutes, depending upon size of pieces.

9. 9

   Transfer chicken to baking dish, set aside.

10. 10

    (Preheat broiler for final step now- I use toaster oven broiler for this).

11. 11

    Boil liquid in skillet until thickened to sauce consistency, about 15 minutes.

12. 12

    Reduce heat to medium-low, add goat cheese and stir 'til smooth and melted.

13. 13

    Add creme fraiche or the substitute.

14. 14

    Taste and season w/ salt and pepper.

15. 15

    Broil chicken skin side up until browned, about 5minutes.

16. 16

    To serve: place chicken on plate, top with sauce.

17. 17

    For non low-carbers, place potatoes down first, then chicken on top of potatoes, then sauce on top of chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.