This recipe is outstanding! It got the coveted Fiancé Seal of Approval. I know dinner has been a hit when there is already a request for me to make it again before the dishes have even been cleared from the table.
- 4 bone-in chicken thighs, skinned (*I used boneless breasts & thighs – delicious)
- 2 bone-in chicken breasts, skinned
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 teaspoons oil
- 1 cup chopped onion
- ½ cup thinly sliced carrot
- ½ cup thinly sliced celery
- 1 tablespoon minced fresh garlic
- 2 cups dry white wine
- 1 cup unsalted chicken stock (bonus points for homemade)
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 1 tablespoon whole-grain Dijon mustard
- 1 bay leaf
- 1 tablespoon unsalted butter
- 2 cups cherry tomatoes
- 2 slices applewood-smoked bacon, cooked and crumbled (optional)
- Preheat oven to 325°.
- Heat a Dutch Oven or large oven-safe pan with a lid over medium heat. [I made mine in a 5QT Calphalon Stainless Steel Lidded Pan; it wasn’t ideal but it worked.] Pat chicken dry and sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Add oil to pan; swirl to coat. Brown chicken on both sides. In a large pan you can do all the chicken at one time but in a Dutch Oven you will need to brown the chicken in two batches. Set chicken aside.
- Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen brown bits. Return chicken to pan. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
- Stir in tarragon, 2 tablespoons parsley, mustard, and bay leaf and bring to boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Take dish from oven and set on stove.
- Remove chicken from pan and top with ¼ cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Discard bay leaf.
- While the sauce is reducing, preheat broiler on high. Toss tomatoes with a teaspoon of olive oil and arrange in a single layer on a jelly-roll pan. Broil 6 minutes or until blistered. Sprinkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon chopped parsley. Serve with sauce. I also served it with rice to soak up the amazing wine sauce!
My only critique is that the bacon overpowered the flavor of the wine sauce. I would suggest trying it without the bacon first!