Oregano Paprika Chicken with Dry Vermouth

Flavorful Recipe Using Skinless Dark Meat and Dried Herbs

Apr 25, 2009 Renee Shelton

When compared to white meat, dark meat is an inexpensive yet flavorful option for poultry. This recipe for baked thighs and legs is easy to prepare ahead of time.

The main ingredients in the chicken marinade below are dry vermouth and dried oregano. Dry vermouth is a fortified wine infused with different herbs and is usually served as an aperitif or a mixer for mixed drinks. Oregano is a versatile dried herb and is a popular ingredient in many poultry and vegetable dishes. Combining dry vermouth with oregano for use in chicken recipe dishes results in a great and uniquely flavored dish.

Serve this recipe with potatoes and onions that have been cut up, tossed together with a bit of olive oil and roasted until browned. A quick recipe is found below. This chicken recipe serves about 6 to 8 people, and makes great chicken salad for the next day when mixed with a bit of Greek yogurt.

Oregano Paprika Chicken with Dry Vermouth

Ingredients:

• Aprox. 4 lbs. cut up chicken legs and thighs, skin and fat removed
• 1/2 cup dry vermouth
• 1/4 cup canola oil
• 1 Tbsp white wine vinegar
• 1 Tbsp dried oregano leaves
• 1 tsp Hungarian paprika
• 1 tsp dried rosemary leaves
• 1 tsp dried thyme leaves
• 1/2 tsp salt
• 1/2 tsp black pepper

Procedure:

1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk the dry vermouth, oil, oregano, paprika, rosemary, thyme, and salt and pepper together. Set aside.
3. Pull out a large baking dish (this recipe used a 11 inch rondeau) and arrange the chicken in a single layer.
4. Pour the vermouth and oil mixture over the chicken and turn to coat all sides. Let sit about 10 minutes and turn to coat again.
5. Place in preheated oven and cook for about 45 minutes. Turn chicken to ensure even cooking and browning and cook for another 20 to 30 minutes or until the juices of the deepest part of the chicken thigh runs clear when tested.
6. Remove from oven and transfer the cooked chicken to a serving platter. Pour the accumulated juices from the rondeau or cooking vessel into a dish and skim off the fat. Pour the skimmed sauce over the top of the chicken and serve immediately.
7. If desired, serve with roasted potatoes and vegetables for a complete meal.

Oven Roasted Potatoes and Onions

• 4 medium russet potatoes, peeled and cut into quarters
• 2 medium yellow onions, peeled and cut into eighths
• Olive oil to coat lightly
• Salt and cracked black pepper to flavor

1. Toss the cut up vegetables with a bit of olive oil and season with salt and black pepper.
2. Bake at 400 degrees for about 45 minutes to an hour, or until well browned and tender.

The copyright of the article Oregano Paprika Chicken with Dry Vermouth in Healthy Cooking is owned by Renee Shelton. Permission to republish Oregano Paprika Chicken with Dry Vermouth in print or online must be granted by the author in writing.

Oregano Paprika Chicken with Dry Vermouth