You can prepare chicken salad with vermouth and paprika directly in the pan, or do it the more classy way. Both methods below.

Directly in the pan:

Pour olive oil into a large sauté pan. Add lemon juice and turn heat to low. Add garlic, chicken, and vermouth. Sprinkle fennel, cumin, paprika, salt, and pepper over the chicken.

Turn heat to medium and cover pan, cooking 4-5 minutes a side. Much will depend on the size of the chicken pieces: thighs cook faster than breasts.

Flip the pieces and put the lid back on, cooking another 4-5 minutes, or until chicken is cooked through. Slice into a piece if you aren’t sure.

The classy way:

Up to four hours before cooking, lay chicken pieces in a baking pan. Squeeze lemon over. Salt and pepper the poultry. Add the fennel, cumin, and paprika. Refrigerate if not cooking within one hour.

To cook the chicken, allow it to come to room temperature (unless your kitchen is extremely hot). Heat olive oil in pan over low heat. Add the Vermouth and garlic. Add contents of baking pan. Cook as above.

To serve: either serve the chicken, juices, and greens separately, as photographed, or set the chicken atop the greens and dress the dish with the cooking juices in the kitchen. Additional lemon slices are nice, as is bread, pita, or, completely out of register, tortillas.

Leftovers: store any leftover greens separately to avoid sog. I store leftover cooking juices with the chicken, to keep it moist. Refrigerate up to three days; chicken may be frozen up to three months. If you have copious extra juices, these freeze well, either with the chicken or separately. Use with another poultry dish, fish, or as an addition to a light broth. Also good if you are making chicken stock.

Notes: you can use sweet paprika if you prefer.

I don’t grind the spices, but you could if you wanted. Left whole, there aren’t enough to make the finished dish gritty.