In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
I think with some modifications this could be a tasty meal. It smelled wonderful in the beginning. I cut the chicken into large chunks and that could be why it cooked in 3-4 hours. The chicken and the ground pork were very dry. Also the sauce was very bitter with only the vermouth. I had to add quite a bit of salt and a few big scoops of sugar to lessen the bitterness. I cook by recipes mostly and am not that great at modifying a base with vermouth only. So, others may know just what this recipe needs. Linguine was a good pasta for this. - 21 Feb 2003 (Review from Allrecipes US | Canada)
This was awesome!!! No dry chicken if you add some liquid, my changes: crush the rosemary; 1 lb sausage, browned; 4 pcs chicken; white wine instead of vermouth; add 1 cup marinara sauce; add 1 (14 oz) can of chicken broth. I had to double the cornstarch mixture because of the increased liquid. It was really great, a definate keeper! - 09 Jun 2005 (Review from Allrecipes US | Canada)
Great comfort food for a cold winter night!! I used white cooking wine and added a can of Italian style diced tomatoes, which provided more liquid. - 22 Aug 2005 (Review from Allrecipes US | Canada)