Yield: 4 servings
- Flour: 4 1/2 Tablespoons
- Kosher salt, divided: 3/4 Teaspoons
- Pepper, divided: 1/2 Teaspoons
- Herbes de Provence: 1 Teaspoons
- Slices bacon, chopped: 4 Each
- Chicken thighs, boned and skinned: 1 1/2 Pounds
- Olive oil: 2 Tablespoons
- Peeled baby carrots: 1 1/2 Cups
- Celery stalks: 3 Each
- Medium onion: 1 Each
- Chardonnay: 1 1/3 Cups
- Low sodium chicken broth: 2 Cups
- Flat-leaf parsley sprigs, loosely packed: 1/2 Cups
- Tarragon sprigs, loosely packed: 1/4 Cups
In a plastic bag, shake flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the herbs de Provence; set aside.
In a 5- to 6-quart pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-inch chunks, then shake half at a time in flour to coat.
Transfer bacon to paper towels. Brown had the chicken in bacon fat, stirring often3 to 5 minutes. transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
Add vegetables to pot with remaining 1/4 teaspoon each salt and pepper and sautÃ© until onion is golden, 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, 3 minutes.
Add broth mixture, chicken, and bacon to pot, 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.