Three Irresistible Chicken Recipes: Mushroom White Wine, Creamy Vermouth, & Crispy Honey Garlic
This collection features three irresistible chicken recipes, each with its unique flavor profile and cooking style. The first recipe offers tender drumsticks and thighs simmered in a rich mushroom and white wine sauce, accented with garlic, thyme, and bay leaves, perfect for pairing with creamy mashed potatoes. The combination of olive oil, butter, and fresh herbs ensures the chicken stays juicy and flavorful, creating a comforting, classic dish that’s perfect for family dinners.
The second recipe presents succulent chicken thighs cooked in a velvety white vermouth and cream sauce with aromatic vegetables such as carrots, leeks, and onions. Lightly seasoned with herbs, this recipe balances richness and freshness beautifully. The third recipe is a kid-friendly crispy chicken with a sweet-savory garlic-soy glaze. Lightly battered and double-fried for golden perfection, then tossed in a honey-soy sauce with sesame seeds and green onions, it’s crunchy, flavorful, and incredibly satisfying.
Three Irresistible Chicken Recipes: Mushroom White Wine, Creamy Vermouth, & Crispy Honey Garlic
Course: MainCuisine: Fusion / Comfort FoodDifficulty: Medium6
servings20
minutes45
minutes500
kcalIngredients
6 chicken drumsticks
4 chicken thighs
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
Olive oil (drizzle)
3 tbsp butter
1 onion
340 g / 12 oz button mushrooms
2 bay leaves
Fresh thyme or 1/2 tsp dried thyme
2 garlic cloves
3 tbsp flour
1/2 cup / 120 ml dry white wine
3 cups / 700 ml chicken stock
Potatoes (as desired)
1 tbsp salt
Butter and milk (to mash)
1/3 cup / 80 ml heavy cream
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Fresh thyme or parsley (optional)
8 chicken thighs
Salt and black pepper
Olive oil drizzle
2 tbsp butter
1/2 onion
1 clove garlic
2 tbsp flour
3/4 cup / 180 ml dry white vermouth
1/4 cup / 60 ml chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 tsp dried
1 carrot, julienne
1 leek, julienne
1/2 cup / 120 ml heavy cream
1 egg, room temperature
1/2 tsp salt
1/2 tsp black pepper
1/4 cup cornstarch
1/2 tsp baking powder
700 g / 1.5 lb chicken thighs, cut into bite pieces
Avocado oil or any frying oil
3 tbsp unsalted butter
6 garlic cloves
2 tbsp soy sauce
3 tbsp brown sugar
2 tsp honey
1 tbsp toasted sesame seeds
Green onions for garnish
Directions
- Prepare and Season the Chicken (Recipe 1)
Start with 6 chicken drumsticks and 4 thighs. Drizzle with olive oil and rub in 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. The olive oil helps the seasonings stick and keeps the meat juicy. - Brown the Chicken (Recipe 1)
Melt 3 tbsp butter over medium heat. Fry the chicken thighs, skin side down, for about 4 minutes, then flip for another 3 minutes. Set aside. Fry the drumsticks for about 7 minutes on all sides and set aside. - Cook Vegetables and Create the Sauce (Recipe 1)
Add 1 chopped onion to the pan and fry for 1 minute. Add 340 g halved button mushrooms, 2 bay leaves, and thyme. Cook for 7 minutes, then add 2 minced garlic cloves and cook for 1 more minute. Sprinkle in 3 tbsp flour and cook for another minute. - Simmer the Chicken (Recipe 1)
Add 1/2 cup Chardonnay (or dry white wine) and 3 cups chicken stock. Return the chicken to the pan, cover, and simmer for 12 minutes. Meanwhile, prepare mashed potatoes as a side (see Step 5). Remove the lid and continue simmering for 25 minutes. - Make Mashed Potatoes (Optional Side)
Cut potatoes, add 1 tbsp salt, and cook until tender (about 18 minutes). Mash with butter, milk, and stir in 1/3 cup heavy cream. Season with 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp nutmeg, and optionally garnish with fresh thyme or parsley. - Prepare Chicken in White Vermouth Sauce (Recipe 2)
Season 8 chicken thighs with salt and pepper. Drizzle with olive oil. Melt 2 tbsp butter in a skillet over moderate heat. Fry chicken 2–3 minutes per side. Add 1/2 chopped onion and 1 minced garlic clove, cooking briefly. Sprinkle 2 tbsp flour evenly over the chicken. - Simmer with Vegetables and Cream (Recipe 2)
Add 3/4 cup dry white vermouth, 1/4 cup chicken broth, 1 bay leaf, and thyme. Cover and cook for 10 minutes. Add 1 carrot and 1 leek cut into julienne strips, cover and cook 10 more minutes. Stir in 1/2 cup heavy cream and simmer for 2 minutes. - Prepare Crispy Honey Garlic Chicken (Recipe 3)
Mix 1 egg, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup cornstarch, and 1/2 tsp baking powder. Cut 700 g chicken thighs into bite-sized pieces and coat with the egg mixture. Heat oil in a wok and fry chicken in batches 3–5 minutes until golden. Drain. Return all chicken to the wok for a 1-minute second fry on medium-high heat. - Make the Honey Soy Glaze (Recipe 3)
In a clean wok, melt 3 tbsp butter. Add 6 garlic cloves, cook 30 seconds. Stir in 2 tbsp soy sauce, 3 tbsp brown sugar, and 2 tsp honey. Reduce heat to low, add chicken, and toss to coat. Sprinkle with 1 tbsp toasted sesame seeds and garnish with green onions.
Recipe Video
Notes
- Double-frying the chicken in Recipe 3 ensures an extra-crispy texture that stays crunchy when coated in the honey-soy glaze.
