Vermouth Braised Chicken Thighs and Potatoes (from Milk Street Instant Pot)

This recipe was so simple to make. It came together in less than 20 minutes. The potatoes were perfectly done, and the chicken thighs were cooked all the way through.

I ran into some issues because I didn’t have any fennel seeds or fennel bulb. So I ended up using dill seeds instead of fennel seeds and left the fennel bulb out. Obviously, this changed the flavor profile of the whole dish. But it still worked with the flavors.

The vermouth I used was Carpano. It was the cheapest and the smallest bottle I could get. There is much better quality for us, but since this was your simple dinner recipe, I didn’t feel to overspend on the vermouth. I also only needed a half a cup so there is no point in buying a large bottle.

I was really happy with how the dish turned out, it was sour for lack of a better word but also savory. In the future, I would maybe add a little bit less lemon juice and lean into the more savory aspects of the dish.

The dishes itself is very filling! I think it would pair well with a chilled Pinot Grigio. And a side dish I think could be roasted green beans or an argula vinaigrette salad with the left over argula.