Naughty Vermouth Saucy Sauce Food

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE

Steps:

• Sprinkle the partridges, inside and out with half the salt and peper.
• In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
• When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
• Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
• Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
• Keep warm while you make the sauce.
• TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
• Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
• Pour in the chicken stock and vermouth and add the remaining salt and pepper.
• Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
• Reduce the heat to moderate and add the orange juice, cream and chives.
• Gradually stir in BEURRE MANIE*, a small piece at a time.
• (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
• Add in small knobs to the boiling liquid.
• Whisk constantly until the butter melts and sauce is thickened.
• Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
• Remove the pan from the heat and pour the sauce over the partridges.
• Garnish with the orange slices and serve immediately.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
• Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
• Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
• Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
• Add mushrooms to skillet and cook over med-high heat until softened.
• Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
• Spoon sauce over pork chops and serve.