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Chicken Thighs with Peas, Sweet Vermouth, and Sherry (Frankie Avalon)

1hr 10min



This dish first appeared in Frankie Avalon's Italian Family Cookbook (2015) and is also included in the Dr. Goldfoot and the Bikini Machine chapter in Supper with the Stars.

It's easy to prepare and utterly delicious. Perfect alongside a screening of Dr Goldfoot or Frankie’s teen musical Beach Party, which features Vincent's a fun cameo as Big Daddy.

Oh, and if you use an Amontillado medium-dry sherry blend, you can always quote Vincent's wine-taster Fortunato Luchresi from The Black Cat story in Tales of Terror: 'a wine to conjure tastebuds in transport'.

Chicken Thighs with Peas, Sweet Vermouth, and Sherry (Frankie Avalon)



How to make

Preheat to 350 degrees F.

Season the chicken and fry in the oil in a large pan over medium-high heat skin side down for about 5 minutes then flip and brown for two minutes more. Transfer the chicken to the baking dish.

Add the onion and reduce the heat to medium. Cook, stirring often until the onion has softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the sherry and vermouth and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Pour the mixture over the chicken.

Bake for about 45 minutes. Remove the baking dish from the oven. Stir the cornstarch mixture into the cooking juices in the baking dish. Scatter the peas on top of the chicken. Return to the oven. Bake for around 5 to 10 minutes. Season to taste and serve.


8 skin-on, bone-in chicken thighs
1½ teaspoons kosher salt/salt flakes
¾ teaspoon freshly ground black pepper, plus more as needed
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
½ cup dry sherry
½ cup sweet vermouth
2 tablespoons cornstarch/cornflour
1 cup thawed frozen peas

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