Vermouth Chicken

  • 8 pieces chicken
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry thyme
  • 2 tbsp rendered bacon fat
  • 2 tbsp butter
  • 3/4 cup dry vermouth
  • 3/4 cup light cream
  • milk
  1. Preheat the oven to 375 F. 
  2. Combine the flour, salt, pepper, and thyme in a plastic bag. 
  3. Shake the chicken pieces in the bag to dredge in the mixture.
  4. Heat the bacon fat and the butter in a skillet on medium heat.  Add the chicken pieces and brown on both sides.
  5. Arrange the chicken in a large casserole dish.  Sprinkle in the vermouth and the cream.  Add just enough milk to almost completely cover the chicken.
  6. Bake uncovered, turning the chicken several times, for 1 1/2 hours.
  7. Serve.

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