This is a slight tweak on a great recipe from Sunset. Serve with a crusty bread for dunking, or over pasta. Serves 4
4 1/2 T. flour
3/4 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
2 t. herbs de Provence
4 slices bacon or ¼ lb thick pancetta, chopped
1 1/2 lbs. boned, skinned chicken thighs
2 T. olive oil
1 1/2 C. baby carrots
3 stalks celery, chopped
2 ½ C. asparagus, cut diagonally into 1” pieces
1 onion, chopped
1 1/3 C. Chardonnay
2 C. chicken broth
1/2 C. flat-leaf parsley sprigs
1/4 C. fresh tarragon sprigs
In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbs de Provence; set aside.
In a dutch oven over medium-high heat, brown chopped 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 and asparagus 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.
4 1/2 T. flour
3/4 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
2 t. herbs de Provence
4 slices bacon or ¼ lb thick pancetta, chopped
1 1/2 lbs. boned, skinned chicken thighs
2 T. olive oil
1 1/2 C. baby carrots
3 stalks celery, chopped
2 ½ C. asparagus, cut diagonally into 1” pieces
1 onion, chopped
1 1/3 C. Chardonnay
2 C. chicken broth
1/2 C. flat-leaf parsley sprigs
1/4 C. fresh tarragon sprigs
In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbs de Provence; set aside.
In a dutch oven over medium-high heat, brown chopped 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 and asparagus 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.
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