This vermouth-braised hen recipe is unquestionably a “winner-winner hen dinner.” In truth, as a lot as I really like dry vermouth in a cocktail, if my bottle had only one/2 cup left, I’d moderately 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 regulate the seasoning. This was determination, because the saltiness of the prosciutto and olives was sufficient to steadiness out the flavours.
The sauce decreased to turn out to be a shiny elixir of aromatherapy with the herbs de Provence and lemon. In truth, every step of this recipe, beginning with the browning of the hen, offered a waft of nice aromas.
The hen was already at 170°F earlier than the final step. I might encourage every prepare dinner to test the temperature previous to including the prosciutto and olives in order to gauge the extra time required. Mine took 10 further minutes. This was sufficient for all of the flavours to meld and the thighs to achieve 180°F.
These Dutch oven-braised hen thighs have 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.
