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Vermouth-Braised Chicken and Potatoes with Fennel

Vermouth-Braised Chicken and Potatoes with Fennel

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Slow Cook Time
    4¼ to 5¼ hours active
  • Active time plus cooling
    15 minutes active
  • Rating

This one-pot meal with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked or slow cooked until the chicken is fork-tender. To finish the dish and create a flavorful sauce, we thicken the cooking liquid with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Serve over polenta or with hunks of crusty bread.

Tip

Don't worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.

Ingredients
  • ½

    cup white vermouth

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon fennel seeds

  • Kosher salt and ground white pepper

  • 2

    pounds boneless, skinless chicken thighs, trimmed

  • 8

    ounces small Yukon Gold potatoes (1 to 1½ inches in diameter), halved

  • 1

    medium fennel bulb, trimmed, halved, cored and thinly sliced

  • 1

    tablespoon all-purpose flour

  • 2

    cups lightly packed baby arugula, roughly chopped

  • 1

    tablespoon lemon juice

Step 1

In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes.

When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the chicken and potatoes to a serving bowl, then tent with foil. In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid until smooth, then stir into the pot.

Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until lightly thickened, 2 to 5 minutes.

Off heat, stir in the arugula and lemon juice, then taste and season with salt and white pepper. Pour the sauce over the chicken and potatoes.