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.
That’s it! Nothing to it, folks.
After Theatre Vermouth Chicken
- 6 drumsticks (or bone in thighs)
- ¼ cup sweet vermouth
- 1 scallion or green onion (chopped)
- Olive oil
- Season chicken with salt, pepper and paprika.
- In a deep pan, heat up olive oil. Sauté the lower white/harder part of scallion (keep the green for garnish later).
- Place chicken in pan, brown on all sides.
- Make a shallow bath by pouring in the vermouth, and ¼ cup of water (or more depending on size of your pan).
- Cover and let cook for 20 min or until chicken is done. Flip chicken half way through to get that auburn brown coating.
- Plate and garnish with chopped scallion greens.