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One of my favorite combinations- Chicken and wine. Serve this with a baguette for dipping. From Sunset Magazine.
- 4 1⁄2 tablespoons flour
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 1 teaspoon herbes de provence
- 4 slices bacon, chopped (1/4 lb.)
- 1 1⁄2 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 1⁄2 cups peeled baby carrots
- 3 stalks celery
- 1 medium onion
- 1 1⁄3 cups Chardonnay wine
- 2 cups reduced-sodium chicken broth
- 1⁄2 cup lightly packed flat-leaf parsley sprig
- 1⁄4 cup lightly packed fresh tarragon sprig
- In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
- Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.