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Categories:
flour kosher salt ground black pepper herbes bacon chicken olive oil baby carrots stalks celery onion chicken broth flat leaf parsley sprigs tarragon sprigs
Viewed: 12 - Published at: 5 years agoIngredients
- 4/1/2 Tbsp. flour
- 3/4 tsp. kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 tsp. herbes de Provence
- 4 slices bacon, chopped
- 1 1/12 lbs. boned, skinned chicken thighs
- 2 tbsp. olive oil
- 1 1/2 cups baby carrots
- 3 stalks celery
- 1 medium onion
- 1 1/3 cups Chardonnay
- 2 cups reduced salt chicken broth
- 1/2 cup. flat leaf parsley sprigs
- 1/4 cup fresh tarragon sprigs
Method
- 1 Shake flour with seasonings.
- 2. Brown bacon in dutch oven, stirring occasionally for 6-7 minutes. Cut chicken into 1 inch chunks and shake in flour to coat.
- 3. With slotted spoon, transfer bacon to paper towels and brown half the chicken in bacon fat 3-5 minutes, stirring occasionally.
- 4. Add veggies to pan with rest of salt and pepper and saute until onion is golden (5 minutes). Meanwhile, in microwave safe bowl, heat wine and broth until steaimng (3 minutes).
- 5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover, bring to boil, then reduce heat and simmer about 15 minutes.
- Stir parsley and tarragon into stew.
