White Wine Coq au Vin

4 1/2 tablespoons flour

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 teaspoon herbes de Provence

4 slices bacon (1/4 lb.), chopped

1 1/2 pounds boned, skinned chicken thighs

2 tablespoons olive oil

1 1/2 cups peeled baby carrots

3 stalks celery

1 medium onion

1 1/3 cups Chardonnay

2 cups reduced-sodium chicken broth

1/2 cup loosely packed flat-leaf parsley sprigs

1/4 cup loosely packed fresh tarragon sprigs

Step 1

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

Step 2

In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.

Step 3

With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.

Step 4

Add vegetables to pot with remaining 1/4 tsp. each 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.

Step 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.

Nutrition Facts

Amount Per Serving
Calories 464Calories from Fat 34

% Daily Value *
Total Fat 18g28%

Saturated Fat 4g20%
Cholesterol 151mg51%
Sodium 900mg38%
Total Carbohydrate 18g6%

Dietary Fiber 2.5g10%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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White Wine Coq au Vin