Chicken Thighs With Vermouth Recipe
Ingredients
| Chicken thighs | 8 | |
| Butter | 2 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Mushrooms | 1/2 pound, sliced | |
| 1/2 cup vermouth or sherry | ||
| Juice of 1/2 lemon | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In skillet, brown chicken in butter; remove and set aside.
Add onion and mushrooms; cook until lightly brown and tender.
Add vermouth or sherry and lemon juice; cook over high heat to reduce liquid.
Return chicken to skillet.
Cover; cook over low heat 30 minutes or until done.
Season with salt and pepper if desired.
Garnish with parsley.
Add onion and mushrooms; cook until lightly brown and tender.
Add vermouth or sherry and lemon juice; cook over high heat to reduce liquid.
Return chicken to skillet.
Cover; cook over low heat 30 minutes or until done.
Season with salt and pepper if desired.
Garnish with parsley.
Chef
