Ingredients 4 1/2 tbsp flour 3/4 tsp kosher salt divided 1/2 tsp black pepper divided 1 tsp Herbes de Provence 4 slices bacon chopped 1 1/2 lbs bones skinned chicken thighs 1 tbsp olive oil 1 1/2 cup peeled baby carrots 3 stalks celery 1 medium onion 1 1/3 cups chardonnay 2 cups reduced sodium chicken broth 1/2 cup lightly packed flat leaf parsely 1/4 cup lightly packed fresh tarragon In a plastic bag, shake flour with 1/2 tsp salt, 1/4 tsp pepper and herbes de provence. In a 5-6 qt pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1 inch 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 into diagonal slices. Chop onion. Add vegetables to pa with remaining salt and pepper and saute until onion is golden, about 5 minutes. Meanwhile, 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.