| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1 onion, diced
- 4 stalks celery, diced
- 4 cloves garlic, thinly sliced
- 2 cups chopped fresh tomato
- 1/2 cup vermouth
- 2 quarts chicken broth
- 1 tablespoon fresh thyme
- 2 cups roasted red peppers, julienned
- 1 roasted pasilla pepper
Instructions
- Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
- Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.
Reviews
I had to thicken the sauce with a cornstarch slurry. I made rice pilaf and put the sauce over that as well.
I hate to write this review but I was so disappointed in this recipe that I have to. I followed the recipe to the tee but it did not look what Chef May made on the TV with Chef Guy. I thought surely Food Network left an ingredient off the recipe. As the others have reviewed the chicken was tender, but thighs are always tender because they are dark meat. It looked so good when he made it on TV but lacked flavor especially for all the work.
I agree the the Anonymous reviewer. The chicken was very tender, but is was a lot of work for not a lot of flavor. I followed the recipe as written. I was bummed because I love Aaron May and I was excited for this one.
It’s sweet Vermouth according to Aaron May
It was just ok. The chicken was very tender but it was a lot of prep without a lot of flavor. It was there, but not strong. The sauce they were cooked in was pretty good so you kind of needed to slather it on there.
I love a straight forward chicken recipe. This platform gives a great opportunity to use what you have in the fridge. The chicken, celery, Vermont combo is classic. I’m making this again tonight!
Did a half recipe last night: 4 thighs for 2 people, 2 meals. Straight forward recipe, nothing really challenging; no tricks or quirks. Served over noodles. Sauce was a bit thin for us so added a corn starch slurry to thicken it a bit. Chicken was falling-off-the-bone tender and had tons of flavor. Do again.
Some recipes for fricassee start with a roux. May give that a try next time out but keep all the ingredients for the flavors.
Some recipes for fricassee start with a roux. May give that a try next time out but keep all the ingredients for the flavors.
Looks good. Is it sweet or dry vermouth?