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
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)