After Theatre Vermouth Chicken

Lorenzo’s After Theatre Vermouth Bath Chicken served with Simple Carrot Salad.

My Instagram post encouraged my friendly and hungry followers to request this recipe. I really didn’t think anyone would be interested because it really isn’t anything complicated. I had some chicken, and decided to whip up a quick dinner, using the basics of cooking. Below is what I did – it’s really simple folks:

Note: I typically make a similar dish using white wine. But, being that I was out of white wine, I used whatever else I had in the refrigerator: vermouth. Why not? This was the first time making this altered dish, and it was pretty damn delicious. I happened to use the first bottle I grabbed: Cocchi Dopo Teatro Vermouth Amaro – which is a rich bitter vermouth; delicious when served with soda over ice.


Serving Size: 2


  • 6 drumsticks (or bone in thighs)
  • ¼ cup vermouth
  • 1 scallion or green onion (chopped)
  • Salt
  • Pepper
  • Paprika
  • Olive oil


  1. Season chicken with salt, pepper and paprika.
  2. In a deep pan, heat up olive oil. Sauté the lower white/harder part of scallion (keep the green for garnish later).
  3. Place chicken in pan, brown on all sides.
  4. Make a shallow bath by pouring in the vermouth, and ¼ cup of water (or more depending on size of your pan).
  5. Cover and let cook for 20 min or until chicken is done. Flip chicken half way through to get that auburn brown coating.
  6. Plate and garnish with chopped scallion greens.

That’s it! Nothing to it, folks.

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