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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Vermouth-Braised Chicken and Potatoes with Fennel
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.
4
Servings
Tip
Don't worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.
FAST: 40 minutes
Slow: 4¼ to 5¼ hours active
15 minutes active
Ingredients
-
½
cup white vermouth
-
6
medium garlic cloves, smashed and peeled
Directions
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