Coq Au Vermouth

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Step 1

Season chicken with salt and white pepper.

Step 2

In a lg. Dutch oven, over med. heat, add bacon and cook until well browned and crisp, 5-7 min. Use a slotted spoon to transfer bacon to a platter and set aside.

Step 3

Add chicken to the pot and cook until browned, about 5 min per side. Transfer chicken to the platter with bacon.

Step 4

Add onion and carrots to the pot and cook until golden brown and carrots begin to soften, about 10 min.

Step 5

Stir in garlic and thyme and season with salt. Cook for 5 min. Add vermouth and increase heat to med-high. Add chicken and bacon to pot, nestling into the mixture. Bring to a simmer and reduce heat to maintain a gentle simmer. Cover the pot and cook, basting occasionally, until chicken is very tender and cooked through, about 30 min.

Step 6

Remove lid, remove chicken to platter and increase heat to med-high. Cook until sauce thickens slightly, about 5 min. Stir in butter and lemon juice. Return chicken to pot to rewarm. Season to taste. Serve with bread.