Categories: Chicken
Ingredients
- 4 bone-in chicken thighs
- 2 bone-in chicken breasts, halved crosswise and skinned
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 2 tsp canola oil
- 1 cup chopped onion
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1 tbsp. minced fresh garlic
- 2 cups dry white wine
- 1 cup chicken stock
- 2 tbsp. all-purpose flour
- 3 tbsp. chopped fresh tarragon
- 3 tbsp. chopped fresh parsley, divided
- 1 tbsp. Dijon
- 1 bay leaf
- 1 tbsp. unsalted butter
- 2 cups cherry tomatoes
- Cooking spray
- 2 slices Applewood-smoked bacon, cooked and crumbled
Directions
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Preheat oven to 325.
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Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
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Add onion, carrot, celery and garlic to pan; cook 6 minutes, stirring occasionally. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
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Stir in tarragon, 2 tbsp. parsley, Dijon, and bay leaf, and bring to a boil. Cover and bake at 325 for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Discard bay leaf.
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Preheat broiler.
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Arrange tomatoes in a single layer on a jelly-roll pan; lightly coat with cooking spray. Broil 6 minutes or until blistered. Sprinkle chicken with tomatoes, crumbled bacon and remaining 1 tbsp. parsley. Serve with sauce.