This vermouth-braised hen recipe is certainly a “winner-winner hen dinner.” In actual fact, as a lot as I like dry vermouth in a cocktail, if my bottle had only one/2 cup left, I’d somewhat use it to make this recipe.
I used eight medium hen thighs weighing a complete of 1.11 kg. For seasoning, I used 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of freshly floor pepper. I tasted the sauce earlier than including the prosciutto and the olives, however I didn’t modify the seasoning. This was an excellent determination, because the saltiness of the prosciutto and olives was sufficient to steadiness out the flavours.
The sauce lowered to turn out to be a shiny elixir of aromatherapy with the herbs de Provence and lemon. In actual fact, every step of this recipe, beginning with the browning of the hen, supplied a waft of nice aromas.
The hen was already at 170°F earlier than the final step. I might encourage every cook dinner to examine the temperature previous to including the prosciutto and olives in order to gauge the extra time required. Mine took 10 extra minutes. This was sufficient for all of the flavours to meld and the thighs to succeed in 180°F.
These Dutch oven-braised hen thighs had been so moist, tender, and flavourful. I served mine with a easy asparagus and arugula salad and roasted candy potatoes. “Are you able to make this once more tomorrow?” my husband requested. Excessive reward certainly.
