Vermouth Marinated Chicken

    6 hours 30 minutes

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

    18 people made this

    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 in English (14)


    definitely a keeper recipe. I cooked the chicken in the whole amount of vermouth and herbs. wonderful.  -  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


    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