Rebekah Peppler’s Coq au Vermouth

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour
  • Tools: Dutch oven, Slotted spoon, Large platter

Ingredients

  • 3 lbs chicken legs and thighs
  • fine sea salt
  • ground white pepper
  • 4 oz lardons or bacon
  • 1 medium yellow onion
  • 4 medium carrots
  • 4 garlic cloves
  • 8 oz cremini mushrooms
  • 2 fresh thyme sprigs
  • 1.5 cups dry vermouth
  • 2 tbsp unsalted European butter
  • 1 to 2 tbsp fresh lemon juice

Instructions

  1. Season the chicken with salt and white pepper.
  2. In a large Dutch oven or pot, cook the lardons until browned and crisp, then transfer to a plate. Brown the chicken pieces in batches, then transfer to the plate with lardons.
  3. Add onion, carrots, garlic, mushrooms, and thyme to the pot. Season with salt and cook. Pour in vermouth, return chicken and lardons to the pot.
  4. Simmer covered until chicken is tender and cooked through, about 30 minutes.
  5. Remove chicken, thicken the sauce, stir in butter and lemon juice. Return chicken to pot to rewarm. Season and serve warm.

Personal Recipe Notes

Using only bone-in dark meat, instead of the classic whole chicken cut into pieces, makes the final dish richer and thicker, and less likely to contain any dry meat. If you prefer to use a whole chicken cut into pieces, add the breasts to the pot about 10 minutes after adding the dark meat.

Rebekah Peppler’s Coq au Vermouth

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour
  • Tools: Dutch oven, Slotted spoon, Large platter

Ingredients

  • 3 lbs chicken legs and thighs
  • fine sea salt
  • ground white pepper
  • 4 oz lardons or bacon
  • 1 medium yellow onion
  • 4 medium carrots
  • 4 garlic cloves
  • 8 oz cremini mushrooms
  • 2 fresh thyme sprigs
  • 1.5 cups dry vermouth
  • 2 tbsp unsalted European butter
  • 1 to 2 tbsp fresh lemon juice

Instructions

  1. Season the chicken with salt and white pepper.
  2. In a large Dutch oven or pot, cook the lardons until browned and crisp, then transfer to a plate. Brown the chicken pieces in batches, then transfer to the plate with lardons.
  3. Add onion, carrots, garlic, mushrooms, and thyme to the pot. Season with salt and cook. Pour in vermouth, return chicken and lardons to the pot.
  4. Simmer covered until chicken is tender and cooked through, about 30 minutes.
  5. Remove chicken, thicken the sauce, stir in butter and lemon juice. Return chicken to pot to rewarm. Season and serve warm.

Personal Recipe Notes

Using only bone-in dark meat, instead of the classic whole chicken cut into pieces, makes the final dish richer and thicker, and less likely to contain any dry meat. If you prefer to use a whole chicken cut into pieces, add the breasts to the pot about 10 minutes after adding the dark meat.