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Vermouth-Braised Lemon Chicken Legs - BoulderLocavore.com

Vermouth-Braised Lemon Chicken Legs

This recipe is comfort food for any season. Easy to prepare, the chicken legs are tender, juicy with a wonderful flavor of lemon. Cooking the potatoes in the pan with the chicken allows them to emerge perfectly done, flavorful and saves extra work and clean up of cooking them separately!
Course Main Course
Cuisine American
Keyword braised chicken legs, lemon chicken legs, vermouth chicken legs
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 Serves 4
Calories 483kcal
Author Toni Dash


  • 2 tablespoons Olive Oil
  • 4 Chicken Legs (thigh and drumstick attached), rinsed and patted dry with a paper towel
  • Kosher Salt and Ground Black Pepper
  • 2 large Shallots , diced
  • 5 Garlic Cloves , diced
  • ½ cup Dry Vermouth
  • 1 cup Low Sodium Chicken Broth
  • 2 tablespoons Lemon Juice
  • 6 sprigs fresh Thyme
  • 1 Lemon , cut into 8 wedges vertically
  • 1 pound Fingerling Potatoes , halved lengthwise


  • Preheat the oven to 350 degrees. Lightly salt and pepper the chicken legs.
  • In a 3 ½ quart braiser or large heavy skillet with lid, heat the olive oil over medium-high heat. When it is shimmering, place the chicken legs bottom-side down into the skillet. Flip over after 5 minutes using a spatula to gently release any skin that might be sticking to the pan.
  • Cook for more 5 minutes and remove the chicken from the pan and set aside.
  • Drain all the fat from the pan except 1 tablespoon. Reduce the heat to medium and add the shallots and garlic. Sauté until shallots are limp; approximately 4 minutes.
  • Raise heat back to medium-high and add the vermouth and chicken stock (be careful of any hot splattering of the liquid). Scrape the bottom of the pan with a heatproof spatula to release any pan drippings into the liquid. Boil for 1 minute.
  • Add the lemon juice and thyme sprigs. Return the chicken legs to the pan. Add the potatoes, cover and place into the preheated oven.
  • After 20 minutes uncover the pan, place the lemon wedges around the chicken, recover and allow to cook another 15 minutes. The final temperature should register 165 degrees on a meat thermometer.
  • Serve the chicken legs with a side of potatoes, drizzled in some of the pan sauce.


Calories: 483kcal | Carbohydrates: 28g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 135mg | Potassium: 892mg | Fiber: 3g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 44.4mg | Calcium: 50mg | Iron: 2.5mg