Tuesday, November 15, 2016

Chicken with Vermouth-Sage Pan Sauce

When we returned from vacation, we wanted some lighter meals after 2 weeks of eating at restaurants. We also were "vacation tired" so we didn't want to spend too much time in the kitchen. Our solution: Chicken with Vermouth-Sage Pan Sauce served with a salad of arugula, spiralized apple, walnuts, and the about to expire goat cheese.
This recipe is from The Science of Good Cooking (America's Test Kitchen). Prep work is pretty easy: chop a shallot and pick & rinse some fresh sage from the pot on the deck.
Brown the chicken & then roast it in the oven to get those great brown bits for the sauce. Remove the chicken, pour off the fat, and saute the shallots.
Add chicken broth, vermouth, and sage and simmer, scraping up all the browned bits from the bottom of the pan. The sauce should thicken and reduce after 5-10 minutes. Whisk in some butter and remove the sage.
Pour sauce over chicken and eat.
We kept our sauce and chicken separate. We reheated a little bit of the sauce each night for dinner. The first night, after the chicken cooled, SP removed all the meat from the bones and we ate the chicken cold with reheated sauce poured over top the chicken on the leftover nights.

This was delicious. The sauce had great flavor from the browned bits, shallot, sage, and vermouth. It actually ended up having a bit too much shallot flavor for me since after 2 nights of "marinating" the sauce started to bother my stomach. So I stopped eating it, but not because it wasn't super yummy, simply because my stomach was reacting to too much shallot. I think next time we might strain out the shallot but keep it "on the side" for SP.

Recipe here and here.

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