Chicken Jardiniere Au Vermouth Food

BAKED CHICKEN BREASTS IN VERMOUTH

Steps:

• Mix all ingredients together except for the chicken.
• Place chicken in a covered baking dish and pour the mixture over it.
• Cover and bake at 375 for 1 hour, until done.

CHICKEN VERMOUTH

Steps:

• Heat a nonstick skillet until very hot.
• Reduce the heat to medium high, add olive oil.
• Add the onion and saute until the onion begins to brown.
• Add the garlic to the onion and stir.
• Wash, dry and cut chicken into bite sized chunks.
• Add to the pan and brown chicken on all sides.
• Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
• Cover and cook over low heat until the chicken is cooked through.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
• Add the yogurt, salt and pepper and mix well.
• Heat on low for about two more minutes.

CHICKEN JARDINIèRE

Steps:

• Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
• Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
• Add peas to pan. Bring mixture to a boil; cook 2 minutes.
• Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.