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°F for 45 minutes or until chicken is done and very tender.
Remove dish from oven and 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!
Adapted from Cooking Light Jan/Feb 2013Using boneless chicken breasts and thighs will drastically reduce the baking time to under 20 minutes.
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