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Gallery Roasted Herbed Chicken With Vermouth Pan Sauce Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 whole chicken, rinsed, patted dry, and cut into 8 pieces Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1 tablespoon finely chopped fresh thyme 1 1/2 teaspoons finely chopped fresh flat-leaf parsley 8 garlic cloves, unpeeled 1/2 cup dry vermouth 1/4 cup homemade or low-sodium store-bought chicken stock
Cook’s Notes Roasting the garlic in its skin mellows and sweetens its flavor; squeeze out the cloves using your fingers or by pressing on them with a butter knife.
Gallery Roasted Herbed Chicken With Vermouth Pan Sauce
Recipe Summary Servings: 4
Gallery
Roasted Herbed Chicken With Vermouth Pan Sauce
Roasted Herbed Chicken With Vermouth Pan Sauce
Roasted Herbed Chicken With Vermouth Pan Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken, rinsed, patted dry, and cut into 8 pieces Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1 tablespoon finely chopped fresh thyme 1 1/2 teaspoons finely chopped fresh flat-leaf parsley 8 garlic cloves, unpeeled 1/2 cup dry vermouth 1/4 cup homemade or low-sodium store-bought chicken stock
Directions
Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
Cook’s Notes Roasting the garlic in its skin mellows and sweetens its flavor; squeeze out the cloves using your fingers or by pressing on them with a butter knife.
Cook’s Notes
Roasting the garlic in its skin mellows and sweetens its flavor; squeeze out the cloves using your fingers or by pressing on them with a butter knife.
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
All Reviews for Roasted Herbed Chicken With Vermouth Pan Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Herbed Chicken With Vermouth Pan Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
