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Instant Pot

Vermouth-Braised Chicken and Potatoes with Fennel

4 Servings

FAST: 40 minutes
Slow: 4¼ to 5¼ hours active 15 minutes active

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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.




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


  • ½

    cup white vermouth

  • 6

    medium garlic cloves, smashed and peeled


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Belinda H.
December 31, 2022
Always my go-to for weekend nights
So easy to make and it is such a crowd-pleaser within my family.
Michele B.
June 27, 2023
Good Stuff
Yummy and super easy!
Michele B.
June 25, 2023
Great Road Trip Dinner
This is a great recipe to add to your menu for an extended road trip in an RV. It freezes well and reheats beautifully while maintaining a great flavor profile. My husband and I loved it so much on the last trip that I'm using it again for our next trip.
Jovanna K.

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.

Sarah R.

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!

Anne W.

This recipe is a keeper definitely. It was easy and satisfying and the flavors from the fennel add a different, but delicious, element than I expected.

Donna M.

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.

Marilyn R.

Dear Sir/Madame: I have all the ingredients to make this delicious dish, but I do not have an instant pot, crock pot or pressure cooker. Would you please recommend how long and at what temperature I could make this in a Dutch Oven please? Much appreciated, Marilyn

Lynn C.

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

Marilyn R.

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

Lynn C.

Hi Marilyn - So glad to hear it worked out and thank you for providing your notes on how you made it in the oven. That will help others who would prefer to make in in the oven too. Best, Lynn

Lynn C.

Hi Marilyn - So glad to hear it worked out and thank you for providing your notes on how you made it in the oven. That will help others who would prefer to make in in the oven too. Best, Lynn

Elaine M.

Definitely a keeper. I substituted a small whole frozen chicken and kale for the arugula. Followed the directions for cooking in the instant pot but pressure cooked for 1 hour. The meat just fell off the bones. Total yum.

christine d.

This is one of our favorite instantpot recipes - it's so flavorful and delicious.