Chicken Vermouth

Christopher Hirsheimer

Here is another delectable dish from the Ranch House restaurant. The original recipe came from longtime Ranch House hostess Nancy Adams. The restaurant now uses this version.

Chicken Vermouth
This delectable dish is a Ranch House restaurant classic.
Yield: serves 4

Ingredients

  • 6 cloves garlic, crushed and peeled
  • 2 12 cups dry vermouth
  • 14 cup fresh lime juice
  • 13 cup fresh tarragon leaves and a few sprigs for garnish
  • 2 whole chicken breasts, halved, skinned, and boned
  • 2 scallions, trimmed and minced
  • 2 tbsp. strong chicken broth
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 14 lb. butter, chilled and cubed
  • 4 egg yolks, lightly beaten
  • 2 tbsp. vegetable oil
  • 1 lb. fettuccine, cooked

Instructions

  1. Mix together garlic, 1 cup of the vermouth, 3 tbsp.of the lime juice, and 3 tbsp. of the tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.
  2. Mix together remaining 1 ½ cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by about one-third, about 15 minutes. Reduce heat to low and whisk in butter a piece at a time. Whisk ½ cup vermouth sauce into egg yolks, then whisk egg mixture back into sauce. Cover and keep warm.
  3. Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and cook until done, about 10 minutes.
  4. Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.