Valencian Vermouth and Substitutes

If you can’t source Valencian vermouth, any vermouth will work (or a sweet sherry will also work well). 

Modern-day vermouth has its origins in Italy, but it’s a popular aperitif all over Spain, particularly in Valencia, Catalonia, and Madrid. If you visit nearly any bar in Valencia, you can order a vermouth, usually asking for a red or white vermouth, but (being Valencia) there is also orange vermouth. 

There are different Valencian brands that produce vermouth and it’s readily available in supermarkets and wine stores. I’d say red is the most traditional, followed by white, but we’re seeing the orange version on offer more and more (around Valencia anyway). Here are the main differences between the varieties:

• Red (rojo) – From dark amber to reddish brown, it’s very sweet and heavily spiced with the likes of cinnamon. It’s usually served with a slice of orange and/or olives. 
• White (blanco) – From clear to pale yellow, it’s not as sweet and syrupy as red, so a lighter drink. It’s often served with a slice of lemon. 
• Orange (naranja) – From pale yellow to mild orange in color, it’s the least sweet and has the heaviest citrus notes. It’s also often served with a slice of orange. 

Which Vermouth to Use in This Recipe

The choice is yours…depending on a few factors, like what you can source and how sweet you want your dish. Red vermouth is likely the easiest for you to buy overseas. If you can’t find a Spanish brand, you should be able to find an Italian vermouth. 

You can also use a Spanish sherry. I’d lean toward a cream (blend of sweet and dry) or moscatel (sweet sherry). Moscatel is probably the most similar, although it’s more floral and sherries don’t have as much spice, so they’ll all add a different flavor. Pedro Ximénez is the sweetest and will overpower the other flavors in this dish. 

Use Freshly Squeezed Orange Juice

Aim to use a couple of different types of citrus fruit for this recipe. It adds layers of flavor and can also give the sauce a lovely sweet and tart flavor. I opted for Valencian oranges and mandarins which are just coming back into season here. 

I used around 200ml of freshly squeezed orange juice which brings plenty of sweetness. We also added around 200ml of freshly squeezed mandarin juice which adds just a hint of tartness to the sauce. 

If you’re looking for a more tart sauce, add a little lemon juice or grapefruit juice. I don’t recommend using lime juice as it’s too potent.

Love Oranges? Here Are More Orange Recipes to Try

We’re back into orange season here, but it’s one of those fruits you can typically find available year-round since they store well. Here are some other recipes that use the humble yet sensational orange:

• Andalusian orange salt cod salad – The Andalusia region is another famous orange producer in Spain. Also known for its incredible seafood, it’s no wonder this salad—known locally as Remojón—is so popular.
• Spicy salmon with cayenne, paprika, and orange – A combination of many of Spain’s favorite ingredients, this baked salmon is utterly delicious layered over a bed of orange slices. 
• Jamón Ibérico salad – Cured salty ham mixed with orange, mozzarella, almonds, and greens, plus a little honey, vinegar, orange dressing to top it off. 
• Orange and pink grapefruit cake – This moist sponge cake combines the sweetness of orange with the tartness of grapefruit, and uses just 6 ingredients. 
• Baked cheesecake with honey and orange – Cheesecakes are hugely popular in Spain, and this recipe adds a little twist, which makes it irresistible.

Nutrition Facts (Per Serving)

Estimated values, based on 4 servings. Daily Values (DV) are based on a 2,000-calorie diet.

Notes:

• These are approximate estimates, assuming skin-on chicken thighs and that some sauce and cooking fat are consumed.
• Sodium can vary considerably depending on the salt added and the brine content of the olives.
• Calories and fat will be lower if you use skinless chicken thighs or leave some of the rendered fat and sauce in the pan.
• The figures exclude any rice, green beans or other sides.

FAQs

What is Valencian chicken with citrus and vermouth?

Valencian chicken with citrus and vermouth is a one-pan chicken dish inspired by Mediterranean cooking. Bone-in chicken thighs are simmered in a sauce made with fresh citrus juice, Valencian vermouth, olive oil, thyme, smoked paprika and green olives. The result is tender chicken with a rich, aromatic sauce that balances sweet, savory and tangy flavours.

Can I use white wine instead of vermouth?

Yes! Dry or sweet white wine can work well in this recipe, although they will change the flavor of the sauce. Vermouth adds herbal, spiced and slightly sweet notes that complement the citrus. Sweet sherry is another excellent alternative if you want to keep a Spanish twist and closer to the original flavor profile.

What citrus fruits work best for this chicken recipe?

Fresh oranges and mandarins are excellent choices because they bring natural sweetness and a fragrant citrus flavor. For a more tart sauce, try adding some grapefruit or lemon juice. We recommend using a combination of citrus fruits to create a more balanced, layered flavour.

Can I use boneless chicken thighs instead of bone-in thighs?

Yes, boneless chicken thighs will work, and they’ll cook more quickly. However, bone-in thighs tend to stay juicy during longer cooking and contribute extra flavor to the sauce. If using boneless thighs, start checking for doneness earlier and cook until the thickest part reaches 74°C (165°F).

Can I make Valencian chicken with citrus and vermouth ahead of time?

Yes! This dish is ideal for making ahead because the flavors can develop as the sauce rests. Cook the chicken fully with the sauce, then take it off the stove top to coolcool it promptly and refrigerate in an airtight container as soon as it has fully cooledwithin two hours. Reheat thoroughly until the chicken reaches 74°C (165°F), adding a splash of water or citrus juice if the sauce has thickened too much.

What should I serve with citrus and vermouth chicken?

Steamed rice, roasted potatoes or crusty bread are excellent options for soaking up the citrus and vermouth sauce. For a lighter Mediterranean-style meal, serve the chicken with steamed green beans, sautéed greens or a simple seasonal salad.

Can I make this recipe without alcohol?

Yes. Replace the vermouth with chicken stock and add a little extra citrus juice to taste. You can also add a small splash of white wine vinegar for acidity. The flavor will be different from the original, and the finished sauce will lack some of vermouth’s herbal complexity.

How do I know when the chicken is cooked?

The chicken should be tender, with the meat pulling easily away from the bone. For food safety, check the thickest part of the chicken with a meat thermometer, avoiding the bone. It should reach at least 74°C (165°F).

How should I store leftover citrus and vermouth chicken?

Allow leftovers to cool (if they aren’t already) and refrigerate them in an airtight container within two hours of cooking. Store in the fridge for up to 3-4 days. Reheat thoroughly before serving, ensuring the chicken reaches 74°C (165°F).

Can I use bottled orange juice instead of freshly squeezed citrus juice?

You can use bottled orange juice if you’re short on time, but freshly squeezed juice generally gives the sauce a brighter, fresher flavour. Choose unsweetened juice without added sugar, and consider adding a little fresh lemon or mandarin juice to bring back some of the recipe’s natural citrus character.

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