Vermouth Marinated Chicken
This is my favourite way to serve chicken breasts, marinated in vermouth with fresh tarragon before barbecuing or frying.
Ingredients
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
Directions
Preparation:5min ›
Cook:25min ›
Extra time:6hours chilling ›
Ready in:6hours30min
- 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.
- 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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