poule au pot

3 lb whole chicken, or 4 whole legs

3 sml onions, peeled & quartered

6 sml potatoes, quartered

2 lg carrots, peeled & chopped coarsely

1/3 c. olive oil

1 c. chicken broth, homemade or low sodium

1 c. dry vermouth (or white wine)

2 heads garlic, cloves seperated, not peeled

1 bay leaf

1 lemon, grated zest only

1/2 c. fresh herbs: parsley, thyme, tarragon

salt & pepper

Preheat oven to 400. Rinse chicken in cold water & pat dry with paper towels. Heat 2 T olive oil in a deep non-stick pan. Lightly brown chicken on all sides while seasoning inside & out with salt & pepper. In a separate oven-proof pot (dutch oven) over med-high heat, put the remaining oil, crushed garlic, lemon, herbs, and vegetables and saute 2-3 minutes. Add the vermouth and bring to a quick boil. Turn off the heat, tuck the chicken into the pot of vegetables, then add the chicken broth, remaining garlic cloves, and cover with a lid. Transfer to the oven and bake 45 minutes, removing lid for the last 15 minutes. It's ready when juices at the thigh are clear when pierced with a knife. Season with salt & pepper and an extra pinch of fresh chopped parsley. Serve right from the pot into large bowls with lots of broth, and warm french bread.