Vermouth Marinated Chicken

Vermouth Marinated Chicken


17 people made this

This is my favourite way to serve chicken breasts, marinated in vermouth with fresh tarragon before barbecuing or frying.

Alison L. Hansan

Serves: 4 

  • 4 skinless, boneless chicken breast fillets
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 cup (250ml) dry vermouth
  • 3 tablespoons olive oil
  • small handful chopped fresh tarragon
  • 1 tablespoon olive oil

Preparation:5min  ›  Cook:25min  ›  Extra time:6hours chilling  ›  Ready in:6hours30min 

  1. Generously sprinkle the chicken breasts with pepper. Place chicken, lemon zest, vermouth, 3 tablespoons olive oil and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
  2. Heat 1 tablespoon of olive oil in a large frying pan over medium high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the frying pan, reduce heat to medium low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

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Reviews (4)


This was very good! My husband loved it, and my 10 year old son loved it. In fact the 2 were arguing over who got the last piece! The marinade reduced nicely for a great sauce. Only change I made was to use all of the marinade instead of half, and am glad I did. - 29 Sep 2008


A great marinated chicken recipe. I would recommend adding some more tarragon before serving. The vermouth flavour is just delicious! I served it with rice pilaf & a cucumber salad. Yum! - 29 Sep 2008


I won't be making this again. I used thin sliced chicken breasts and grilled them. In the amount of time they took to cook, the alcohol did not cook out. Oddly enough, my 2 year ate it without complaint but me, my husband and my 5 year old didn't like it. - 29 Sep 2008

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