Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Vermouth-Braised Chicken and Potatoes with Fennel
FAST: 40 minutes
Slow: 4¼ to 5¼ hours active 15 minutes active
This one-pot meal with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked or slow cooked until the chicken is fork-tender. To finish the dish and create a flavorful sauce, we thicken the cooking liquid with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Serve over polenta or with hunks of crusty bread.
cup white vermouth
medium garlic cloves, smashed and peeled
01In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.
One of the stars of the Fast & Slow cookbook! One of the great things about this recipe is that it's a "dump all the ingredient in the pot and hit start". After the cooking is finished, you simply remove the chicken and potatoes and add a flour slurry to thicken the sauce.
Also, the flavors are so delicate which I never expect from a pressure or slow cooker. I also love that the addition of arugula makes this a one pot dinner. We did roast additional potatoes for some textural contrast, and I think I'll double the arugula next time for extra green. Love the idea of adding spinach per the previous poster's suggestion!
I prepared/adapted this for a crockpot. This was delicious; we thoroughly enjoyed the marriage of fennel, chicken and potatoes. I did add 3/4 cup of low sodium chicken broth with vermouth, since we like more gravy. Cooked on High for 5 hours; removed chicken and potatoes and poured rest into small saucepan to thicken on the stove. We will be making this again this winter for sure.
Hi Marilyn -
We don't have an exact replica of this recipe for the stovetop so we haven't tested it, but these would be my suggestions. You can make this on the stovetop or in the oven. For the oven, heat the oven to 325 degrees and braise the chicken and potatoes until the chicken is cooked through (175 on an instant read thermometer) and the vegetables are tender. For the stovetop, bring the liquid to a boil over medium heat and then reduce to medium-low and braise as described for the oven. I can't give you exact times, but it should take between 25-40 minutes. In both cases you may find that you need to add a bit more liquid (chicken broth or water would be fine) since the vermouth will evaporate more in a Dutch oven than a pressure cooker. This may be necessary while the chicken is braising or after it has finished cooked in order to have enough sauce. You may or may not need to thicken the sauce with the flour slurry at the end depending on how much liquid evaporation has occurred. Hope this helps. Good luck!
The Milk Street Team
Dear Lynn, Thank you for your kindness in responding to me. I took your advice and made this dish in the oven. It took about 40 minutes at 325F, and I did add a bit more liquid. It was delicious! Thanks again for taking the time. Marilyn
This was remarkably delicious. So simple and so flavorful. Didn't have arugula or fennel bulb, so I substituted spinach for the arugula and sliced onion for the fennel. The fennel seed, Vermouth, and white pepper were a perfect combination of flavor. Went a bit heavier on the white pepper for a nice afterglow. Can't wait to try this with the arugula and the sliced fennel bulb.