Vermouth Chicken and Artichokes

    55 minutes

    This yummy chicken stew is a great mixture of chicken breasts, lemon, vermouth, garlic, bay, basil, and artichoke hearts. Simmered to perfection in a rich sauce.

    171 people made this

    Serves: 4 

    • 1 tablespoon unsalted butter
    • 1/3 cup plain flour
    • 1/4 teaspoon salt
    • 4 chicken breast halves, skinless and boneless
    • 2 lemons, juiced
    • 1 cup chicken stock
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup vermouth
    • 1/2 teaspoon minced garlic
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 440g artichoke hearts, chopped
    • 1 tablespoon cornflour
    • 1/4 cup water

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Melt butter in a large frying pan over medium heat. Combine the flour and salt on a plate then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the frying pan then cook until browned on each side, about 10 minutes.
    2. Add the lemon juice, chicken stock, Worcestershire sauce, vermouth, garlic, bay leaf and basil. Bring to a boil then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts then continue simmering until the chicken is no longer pink in the centre, about 15 minutes more.
    3. Mix the cornflour and water in a small bowl. Stir the mixture into the chicken then continue cooking until thickened, about 5 minutes.

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    Reviews in English (141)


    I usually try my best to follow the recipe the first time around. I don't like to make any changes, but sometimes it gets a bit pricey to buy new ingredients you have never used before. I have never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine.  -  13 Dec 2011  (Review from Allrecipes USA and Canada)


    Hermosa - Any good white wine could be used for vermouth. That's what it started as but got fortified a little. What you used would be great also, but a very different flavor. Also to all the citics I see hear, NEVER us COOKING sherry, read the label, it has a lot of other stuff including salt. When it aclls for Sherry, use that, it is a clean taste. Also, for the fresh herb bigots, they do have a good flavor, but should be put in at the end as they don't stand up to long cooking like dried herbs. Pick and choose for what you are making  -  02 Jan 2012  (Review from Allrecipes USA and Canada)


    This is so good! Even my kids love this recipe ages from 15 to 3! The only change I made was to use chicken cutlets. They cook evenly and quickly.  -  17 Jun 2011  (Review from Allrecipes USA and Canada)