Recipe and photos by Launie Kettler

♪Velouté, velouté, velouté♪

It just sounds like a song, doesn’t it? So, melodious. So, evocative of a rainy night in Paris.

All that joy, for mere pocket change to pull together. And when this mother sauce is combined with sumac-crusted chicken and a bright boozy sauce – well all is right in the world.

Now, don’t get us wrong, we love us some white wine. But, when it comes to pan sauces, more and more we think vermouth is where it’s at.

Somehow it both lightens up and increases the deep undertones of a pan sauce. How amazing is that?

So, get that chicken browning and whip up a batch of creamy sauce to round it out with.

You’ll love yourself for it.

Now round up your ingredients, grab that F.N. Sharp Chef's Knife and cutting board for some chopping and let's dig in!

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Paprika-Spiced Vermouth Chicken With Velouté Sauce

2 servings

Ingredients

Directions

About the Recipe Creator

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.