Chicken Jardiniere Au Vermouth
Indulge in the rustic charm of Chicken Jardiniere Au Vermouth, a hearty and fragrant one-pot meal that's perfect for a cozy dinner. This French-inspired dish features golden-browned chicken thighs nestled in a medley of tender vegetables—onions, leeks, carrots, baby potatoes, and sweet peas—simmered in a luxurious blend of dry vermouth, chicken stock, and a splash of heavy cream. Enhanced with fresh thyme and a bay leaf, each bite delivers a delicate balance of earthy, herbaceous flavors. Quick to prepare in under 20 minutes, with the magic happening as it simmers to perfection, this dish is ideal for both weeknight dinners and special gatherings. Serve with crusty bread or fluffy rice to soak up every drop of the rich sauce, and don't forget the parsley garnish for a fresh, vibrant finish.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (diced)
- 2 pieces leeks, white and light green parts only (sliced)
- 3 medium carrots (peeled and cut into thin rounds)
- 10 pieces baby potatoes (halved)
- 4 pieces garlic cloves (minced)
- 1 cup dry vermouth
- 1.5 cups chicken stock
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 1 cup frozen peas
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium-high heat.
Add the chicken thighs skin-side down and sear until golden brown, about 5-6 minutes. Flip and cook for another 3 minutes on the other side. Remove chicken from the pan and set aside.
Reduce the heat to medium and add the diced onion, sliced leeks, and carrots. Sauté until softened, about 4-5 minutes.
Add the baby potatoes and minced garlic to the pan, stirring for 1-2 minutes until fragrant.
Deglaze the pan with vermouth, scraping up any browned bits from the bottom.
Pour in the chicken stock and bring the mixture to a simmer.
Nestle the chicken thighs back into the pan, skin-side up. Add the thyme sprigs and bay leaf.
Lower the heat to maintain a gentle simmer. Cover and cook for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the frozen peas and heavy cream, then cook uncovered for an additional 5 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if necessary.
Remove the thyme sprigs and bay leaf before serving.
Garnish with chopped parsley and serve hot with crusty bread or over rice to soak up the sauce.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 30.9 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4528 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
