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.