Chicken Vermouth with Rice

Chicken Vermouth with Rice Recipe from France and Italy | Ingredients: Chicken, Vermouth, Carrots, Celery, Onion, Garlic, Rice

Region / culture: France, Italy | Preparation time: 20 minutes | Cooking time: 1.5 hour | Servings: 4

Introduction

Chicken Vermouth with Rice is a delicious and comforting dish that is perfect for a cozy dinner at home. The combination of tender chicken, flavorful vegetables, and creamy sauce is sure to satisfy your taste buds.

History

This recipe is a classic dish that has been enjoyed by many for years. The use of vermouth adds a unique flavor to the dish, while the combination of vegetables and chicken creates a hearty and satisfying meal.

Ingredients

1 broiler-fryer chicken (2.5 to 3 lb or 1.36 kg), cut up
0.5 tsp salt
0.5 tsp ground black pepper, divided
3 medium carrots, sliced
2 ribs celery, thinly sliced
1 medium onion, thinly sliced
12 cloves garlic, peeled
2 tbsp chopped fresh parsley
0.33 cup dry white vermouth
0.25 cup sour cream
3 cup hot cooked rice (cooked in chicken broth)

How to prepare

Sprinkle chicken with 0.5 tsp of salt and 0.25 tsp of pepper.
Place chicken, carrots, celery, onion, garlic, parsley, and wine in a 2 qt (1.89 liter) covered baking dish. Cover with a double thickness of foil. Place the baking dish lid over the foil.
Bake at 375°F (191°C) for 1.5 hours without removing the cover. Stir in sour cream.
Serve over hot rice.

Variations

Add mushrooms or bell peppers for extra flavor.
Use white wine instead of vermouth for a different taste.
Substitute chicken broth with vegetable broth for a vegetarian option.

Cooking Tips & Tricks

Make sure to season the chicken well before baking to ensure it is flavorful.

- Covering the baking dish with foil helps to keep the chicken moist and tender.

- Stir in the sour cream at the end to add a creamy and rich texture to the dish.

Serving Suggestions

Serve the Chicken Vermouth with Rice with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Baking the chicken in a covered dish helps to lock in the flavors and keep the meat tender.

Ingredient Substitutions

If you don't have vermouth, you can use white wine as a substitute.

Make Ahead Tips

You can prepare the dish ahead of time and reheat it before serving. The flavors will develop even more if made ahead.

Presentation Ideas

Serve the Chicken Vermouth with Rice in a large serving dish and garnish with fresh parsley for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, and Iron.

Alergens

This recipe contains dairy (sour cream).

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for dinner.

Summary

Chicken Vermouth with Rice is a comforting and flavorful dish that is perfect for a cozy dinner at home. With a good mix of carbohydrates, fats, and proteins, as well as vitamins and minerals, this dish is a nutritious and delicious choice for any night of the week.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Chicken Vermouth with Rice. It was a warm summer day, and I was visiting my dear friend Margie, who was known for her exceptional culinary skills. As soon as I walked into her kitchen, the aroma of garlic and herbs filled the air, making my stomach rumble in anticipation.

Margie greeted me with a warm smile and a twinkle in her eye. "I have a new recipe to share with you today," she said, motioning for me to take a seat at the kitchen table. She pulled out a worn cookbook from her collection and began flipping through the pages until she landed on a recipe for Chicken Vermouth with Rice.

As she read through the ingredients and instructions, I couldn't help but feel a sense of excitement building within me. The combination of tender chicken, aromatic herbs, and flavorful vermouth seemed like a match made in culinary heaven. I knew I had to learn how to make this dish for myself.

Margie patiently guided me through each step of the recipe, teaching me the importance of seasoning and layering flavors to create a harmonious dish. She shared with me the story of how she first discovered this recipe during a trip to France, where she had the opportunity to learn from a local chef in a charming countryside kitchen.

The memory of that day stayed with me long after I left Margie's house, and I couldn't wait to recreate the dish in my own kitchen. I gathered all the necessary ingredients and set to work, following Margie's instructions to the letter.

I started by browning the chicken in a hot skillet, allowing the skin to crisp up and the juices to seal in the flavor. Next, I added in a generous splash of vermouth, which sizzled and bubbled as it mingled with the savory chicken juices. The aroma that filled my kitchen was nothing short of intoxicating.

I carefully seasoned the dish with a blend of herbs and spices, taking care to taste and adjust as needed. The rice cooked to perfection, soaking up the flavorful broth and becoming a bed of fluffy, fragrant grains that complemented the tender chicken beautifully.

As I plated the dish and took my first bite, I knew that I had stumbled upon a recipe that would become a staple in my culinary repertoire. The flavors were bold and complex, yet balanced and harmonious. Each bite was a symphony of tastes and textures that left me longing for more.

Over the years, I have continued to make Chicken Vermouth with Rice for my family and friends, always sharing the story of how I first learned the recipe from Margie. It has become a beloved dish in my household, a reminder of the joy of learning and the power of sharing recipes and traditions with those we love.

I am grateful for the day I stumbled upon this recipe, for it has brought me not only delicious meals but also cherished memories of friendship and culinary exploration. And as I sit down to enjoy a steaming plate of Chicken Vermouth with Rice, I am reminded of the magic that happens when we open ourselves up to new experiences and embrace the joy of cooking with love and passion.