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Blackened Vermouth Chicken with Chilies

I still keep good white wine around to add some flavors to sauces – but only just barely. My heart now officially belongs to dry vermouth. It makes pan sauces extra savory and velvety – and makes the kitchen smell like a 5-star restaurant.

For less than 5 bucks a bottle.

Oh, yes. I love vermouth.

And it also really, really pairs well with spicy food. So, when I was making my standard recipe the other night (we eat blackened chicken tacos at least two nights a week), it dawned on me that instead of cooking it in the instant pot to ultimately shred it, why not cook it on the stove and make a hearty sauce to go with it?

I liked it so much, that we had it for dinner three nights.

In a row.

Bonus: It’s fast, mostly hands off – as in 5 minutes of “work” –  and perfect for a weeknight meal.

Just pour a glass of wine, throw on a super short podcast, and enjoy the chicken.

Blackened Vermouth Chicken with Chilies

Serves 2.


1 ½ tablespoons unsalted butter

2 teaspoons blackening seasoning

½ teaspoon kosher salt

4 boneless skinless chicken thighs

1 cup chicken broth

1/4 cup water

2 tablespoons dry vermouth

¼ cup diced green chilies

2 tablespoons roughly chopped flat-leaf parsley


Preheat oven to 350 degrees.

Heat the butter in a large ovenproof skillet over medium heat. Stir in the blackening spice and salt. Add the chicken to the pan and brown for 8 minutes. Flip and brown for an additional 5 minutes.

Add the chicken broth and stir up all the browned bits on the bottom of the pan.

Place the pan in the oven and bake for 12-15 minutes, or until the chicken registers 165 degrees.

Carefully pull the skillet out of the oven, and place on a burner. Add the water, vermouth, and chilies. Stir well.

Turn heat on medium and reduce sauce for 5 minutes.

Garnish with parsley.

Serving suggestion: Cooked rice loves this chicken dish!

(Photos by Launie Kettler)





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