Baked Chicken with Vermouth

This is something that takes a bit of fiddling to put together, but it can be done first thing in the morning and kept in the refrigerator to be popped into the oven a tea time.



25g butter.

2 tblsp cooking oil.

2 chicken breasts, trimmed of all fat.

1 brown onion, peeled and thinly sliced into rings [use a mandolin].

6 cloves garlic, peeled, chopped.

8 dried apricots halves, chopped.

4 sprigs fresh thyme.

½ cup white vermouth.

2 tblsp honey.

1 tsp ground cumin.

¼ cup extra virgin olive oil.

Juice and zest of a lemon.

Salt and pepper to taste.

2 tblsp finely chopped parsley for garnish.



Preheat the oven to 210°C. Heat the butter and cooking oil together in a skillet and brown the chicken breasts on both sides. Remove and reserve. Add the onion to the skillet and stir fry until beginning to turn brown then add the garlic. Stir fry until beginning to turn golden and add the apricot. Stir fry for another minute then turn the mixture into a casserole. Place the chicken breasts on top of the onion mixture and tuck the thyme under them.

In a small bowl, beat the vermouth, honey, cumin, olive oil, lemon juice and zest and salt and pepper together and pour the mixture over the chicken breasts. Cover tightly and bake for 30 minutes. Remove from the oven and allow to sit for 5 minutes, then dish out onto warm plates and garnish with the parsley.


Serve with: Potato and onion mash and a green vegetable.


Serves: 2.

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