Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
5
Low
Nutrition per serving
Calories514.5 kcal (26%)
Total Fat32.2 g (46%)
Carbs13.2 g (5%)
Sugars9.8 g (11%)
Protein25.3 g (51%)
Sodium412.2 mg (21%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
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.
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