Coq Au Vermouth

This adaptation of the classic French stew, Coq Au Vin, plays with the traditional flavors by using a brighter fortified wine— dry vermouth — to simmer the chicken and vegetables in. The result is just as delicious, but with a bit more punch and brightness with an aroma that fills your kitchen in such a heavenly way. As usual, I doubled the vegetables and did not regret it. Serve this with crusty bread, perhaps a salad, and if you are feeling adventurous you can make this beautiful Carrot Tart Tatine also from Rebekah Peppler.

3 pounds chicken legs and thighs or a whole chicken cut into 8 parts
Salt and peppers
4 ounces bacon, chopped into ¼ inch pieces, or 2 tablespoons bacon drippings
1 medium yellow onion, thinly sliced
4-6 medium carrots, cut into 1 to 1 1/2-inch diagonal slices
4 garlic cloves, finely chopped
1 pound cremini mushrooms, quartered
2 fresh thyme sprigs
1 1/2 cups dry vermouth
2 tablespoons butter, optional

1. Season the chicken generously with salt and pepper.

2. In a large Dutch oven over medium heat, add the bacon and cook, stirring occasionally, until very crisp, 5 to 7 minutes. (If you do not have bacon on hand, bacon drippings can also be used, though you will lose a bit of flavor.) Use a slotted spoon to transfer the bacon pieces to a plate. Add the chicken pieces in a single layer to the pot, working in batches, and cook until well browned on both sides, about 5 minutes on each side. Transfer to the plate with the bacon.

3. Add the onion and carrots to the pot and cook, stirring occasionally, until golden brown and the carrots start to soften, about 10 minutes. Stir in the garlic, mushrooms, and thyme. Cook for 5 minutes, season with salt and stir together. Then pour in the vermouth and increase the heat to medium-high.

4. Return the chicken thighs and legs along with the bacon and any juices on the plate to the pot, nestling them into the vegetable mixture. Bring to a simmer, then lower the heat to maintain a gentle simmer. After 10 minutes, add back in the breasts. Cover the pot and cook, until the chicken is very tender and cooked through, about 20 minutes more.

5. Remove the lid, transfer the chicken to a platter, and increase the heat to medium-high. Cook until the sauce thickens slightly, about 5 minutes, then stir in the butter, if using. Once the butter is melted, return the chicken to the pot for a few minutes to rewarm. Season with salt and pepper as needed.

Serve warm, preferably with crusty bread.

Adapted from À Table by Rebekah Peppler. and written up on Imbibe