Braised Pheasant with Bacon and Green Olives

Ingredients

• 2 2-lb. pheasants, quartered into 2 breasts and 2 legs per bird
• Sea salt and freshly ground black pepper, to taste
• 1/2 lb slab bacon, cut into 1/4"-long pieces
• 2 tbsp all-purpose flour, plus more for dredging
• olive oil, if needed
• 1 1/4 lb (about 12 large) shallots, halved
• 2 cups dry white vermouth
• 1 bunch (1/2 oz.) thyme, tied with string
• 3 cups chicken stock, plus more if needed
• 2 tbsp unsalted butter, softened
• 2/3 cup (4 oz.) mild green olives, such as lucques or picholines, pitted

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