Sweet Vermouth Chicken

Flavorful. Good fall dinner. Not sure it's worth the time. Will most likely not make it again.

I'm so sad to have finally tried a recipe that I wouldn't make again! I read the reviews from other chefs, and IF the chicken had been browned in a sauce pan and baked in the sauce it might have been a better overall flavor, the way that Michelle did. The way the recipe has it cooked didn't allow the chicken didn't take on much flavor from the sauce or other ingredients. It ended up being a bland piece of chicken in a semi-interesting sauce. We made it with all the ingredients; the chestnuts I had hoped would add texture, but I could have done without them. I did not care for their flavor or texture in the dish. The onions, cranberries and mushrooms are all favorite flavors of my family, but fell flat with the sauce. With so many great chicken recipes out there, this one doesn't shine at all. My family of foodies usually raves over CL recipes, but after one bite our faces all fell flat. Because it was easy, if you're curious and want to try it, I say you should find out for yourselves...but if you want to save about $6, skip the nuts; you won't miss them. Dry vermouth would be just as good if that's what you have on hand...or you can use the remaining sweet vermouth in a Manhattan!

I wasn't sure about the combination of ingredients here, but it the finished dish came out wonderful. I did omit the pearl onions and used a finely chopped shallot however. I also changed the prep. Instead of baking the chicken by itself, I browned it and placed it in a casserole dish. After I made the sauce, I poured it over and then put all of it in the over at 375 to braise the chicken and keep it moist. It came out perfect that way. I had never had a chestnut before. I liked them and they were fun to roast and peel.