Vermouth and tarragon chicken

    30 min

    Chicken is marinated in olive oil, vermouth and fresh tarragon before grilling, pan frying or barbecuing.

    17 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon lemon zest
    • 225ml (8 fl oz) dry vermouth
    • 3 tablespoons olive oil
    • small handful chopped fresh tarragon
    • 1 tablespoon olive oil

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Generously sprinkle the chicken breasts with pepper. Place chicken, lemon zest, vermouth, 3 tablespoons olive oil and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
    2. Heat 1 tablespoon of olive oil in a large frying pan over medium high heat. Brown chicken breasts on both sides in the hot oil. Pour 125ml (5 fl oz) of the marinade into the frying pan, reduce heat to medium low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    This was very good! My husband loved it, and my 10 year old son loved it. In fact the 2 were arguing over who got the last piece! The marinade reduced nicely for a great sauce. Only change I made was to use all of the marinade instead of half, and am glad I did.  -  11 Jul 2005  (Review from Allrecipes US | Canada)


    A great marinated chicken recipe. I would recommend adding some more tarragon before serving. The vermouth flavor is just delicious! I served it with rice pilaf & a cucumber salad. Yum!  -  16 Sep 2004  (Review from Allrecipes US | Canada)


    definitely a keeper recipe. I cooked the chicken in the whole amount of vermouth and herbs. wonderful.  -  09 Mar 2006  (Review from Allrecipes US | Canada)