2poundsskinlessboneless chicken thighs, trimmed of fat
1large onionchopped
10baby carrotssliced
2clovesgarlicminced
2stalks celerythickly sliced
1teaspoondried thyme
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1bay leaf
1cupvermouth
2cupschicken stock or brothdivided
3tablespoonsflour
1tablespoonbutter
8ounceswhite mushroomsquartered
Instructions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside. Drain all but 1 tablespoon of the fat from the pan.
Add chicken pieces to the pan and cook until browned on all sides. Transfer to a plate.
Reduce heat to medium and cook onions, carrots, garlic, celery thyme, salt and pepper, stirring, about 5 minutes. Add vermouth and 1 cup of the chicken broth and the bay leaf. Bring to a boil.
Place flour in a small bowl. While stirring with a fork, slowly drizzle 1/4 cup of the reserved chicken broth into the flour. Stir with fork until smooth. Add the flour and broth mixture to the pan as well as the remaining chicken broth. Stir together. Bring to a boil, stirring until slightly thickened. Add chicken and any juices back to the pan. Reduce heat and simmer, partially covered, until chicken is just tender, about 45 minutes.
Meanwhile, melt the butter in a large skillet over medium high heat. Cook the mushrooms, stirring constantly, until mushrooms are tender, about five minutes. Add mushrooms and reserved bacon to the chicken. Stir then simmer for 5 minutes before serving.