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1
Place the chicken wings in a small saucepot and cover with water.
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2
Add the lemon and bay leaves, and sprinkle with salt.
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3
Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
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4
Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides.
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5
Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat.
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6
Add the chicken, side-down, and cook until crisp, 15 to 18 minutes.
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7
Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes.
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8
Remove the chicken to a plate.
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9
Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper.
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10
Cook until tender, about 10 minutes.
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11
Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
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12
Strain the poaching liquid and add 1 cup of it to the skillet.
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13
Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper.
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14
Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes.
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15
If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them).
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16
Arrange the chicken on top and cover.
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17
Cool and store in the refrigerator.
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18
To serve, removed the chicken to a broiler pan and crisp up under the broiler.
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19
Simmer the stew until the peas and carrots are tender, 6 to 7 minutes.
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20
Return the chicken to the stew.
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21
Ladle the stew into shallow bowls and top with the chicken.
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22
Serve with warm buttered baguette.
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23
Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.
