Vermouth-braised chicken and potatoes with fennel from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 170) by Christopher Kimball

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Notes about this recipe

  • maryhodgeisme on April 27, 2026

    I used white wine instead of vermouth and added fermented fennel instead of fennel seeds. Also added long slices of celery which took on the flavor of the fennel in kind of a crazy way - it was like I had cloned fennel. In general I think this could be a great base recipe for experimenting with fermented veg - will try with my next bath of leeks or peppers.

  • evec on March 07, 2026

    I really love this. Quick. Easy. Flavors I love. Chicken! Fennel! Potatoes! It’s a go-to for me because it freezes really well (sans arugula). I make the whole recipe and freeze individual portions.

  • Wende on April 08, 2023

    This was pretty good. My husband liked it more than I did. I choose it because I was looking for a recipe that would use up the Yukons and fennel bulbs I had on hand. I made the mistake of buying chicken breasts instead of thighs. Pressure cooking can be death to chicken breasts so I opted to do a quick release after only a few minutes of natural release just to get them out of there sooner. They were thankfully fine, but thighs would have been a much better way to go and probably add richness to the dish which would have helped. It's definitely worth trying again with thighs. My potatoes came out perfectly even though I had larger Yukons that I quartered. The only white vermouth I had was Dolin, which is not anywhere as dry as Noilly-Prat, Cinzano or Martini, but the sweetness wasn't noticeable in the finished dish.

  • Genscooking on February 26, 2022

    This was good, but next time I will double the fennel (and slice a bit thicker so it falls apart less) and eliminate the potatoes if planning to serve over polenta. Also, add more arugula and more salt and lemon.

  • nnirl on January 05, 2022

    This was good if you like fennel (I do). I'm thinking of omitting potatoes next time 'round, especially if served over polenta or another starch (potatoes did turn to mush, although chicken seemed fine). Might add more arugula for its little spicy kick.

  • dc151 on October 04, 2020

    This was just so-so for us. The cooking time was too long with the natural release, and the chicken and potatoes were falling apart. I agree with the other reviewer about needing more salt and lemon juice.

  • Skamper on May 09, 2020

    We both enjoyed this. Next time, after cooking, remove the chicken pieces first and cut them into bite-sized pieces, then scoop up the potatoes and fennel with a slotted spoon. Removed pot and simmered on stove top (Instant Pot says this is a no-no; I'm a rebel) while I made Bon Apetit's polenta cacio e pepe (using much less cheese) in a second pot. The two went very well together. The next day, Mark ate some over brown rice and also liked that. Added some additional salt and lemon juice to the chicken dish before serving.

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