This vermouth-braised chicken recipe is definitely a “winner-winner chicken dinner.” In fact, as much as I love dry vermouth in a cocktail, if my bottle had only 1/2 cup left, I’d rather use it to make this recipe.
I used eight medium chicken thighs weighing a total of 1.11 kg. For seasoning, I used 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of freshly ground pepper. I tasted the sauce before adding the prosciutto and the olives, but I didn’t adjust the seasoning. This was a good decision, as the saltiness of the prosciutto and olives was enough to balance out the flavours.
The sauce reduced to become a glossy elixir of aromatherapy with the herbs de Provence and lemon. In fact, each step of this recipe, starting with the browning of the chicken, provided a waft of pleasant aromas.
The chicken was already at 170°F before the last step. I would encourage each cook to check the temperature prior to adding the prosciutto and olives so as to gauge the additional time required. Mine took 10 additional minutes. This was enough for all the flavours to meld and the thighs to reach 180°F.
These Dutch oven-braised chicken thighs were so moist, tender, and flavourful. I served mine with a simple arugula salad and roasted sweet potatoes. “Can you make this again tomorrow?” my husband asked. High praise indeed.
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