2 tsp. olive oil
1 lg. onion, sliced thin
2 stalks celery, cut into 1"
1 (3 1/2 lb.) chicken, cut into 8 pieces, washed & dried
1/2 c. dry vermouth
3/4 c. chicken broth
1 tsp. finely minced garlic
1/2 tsp. crumbled dried thyme
Salt & freshly ground white pepper to taste
16-20 tiny red potatoes, cut into 1 1/2 cubes

Heat oil, saute onion and celery over medium heat 3-4 minutes. Add chicken, increase heat and toss with vegetables for 1 minute.

Add vermouth and allow to boil for 1 minute. Add the broth, garlic, thyme, salt and pepper; bring to boil. Cover. Reduce heat to medium-low, cook for 10 minutes.

Add potatoes. Stir. Return to a boil. Cover, reduce heat. Simmer for an additional 30-35 minutes until chicken is tender.

Remove skin from chicken and discard. Place chicken on serving platter with vegetables. Remove fat from pan juices. Pour juice over chicken.