White Wine Coq Au Vin

1. 1

   In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Add vegetables to pan with remaining salt and pepper and saute until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.