2 slices applewood-smoked bacon, cooked and crumbled
How to Make It
Preheat oven to 325°.
Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon 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.
Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 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.
Stir in tarragon, 2 tablespoons parsley, mustard, 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 teaspoon salt, and remaining 1/4 teaspoon pepper. Discard bay leaf.
Preheat broiler to high.
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 tablespoon parsley. Serve with sauce.
If you like kalamata olives, try Greek-Style Stewed Chicken: Prepare Chicken with Wine Sauce through step 4, omitting carrot and celery and adding 1/2 cup chopped, seeded plum tomato and 1/2 cup thinly sliced green bell pepper instead, decreasing wine to 1 3/4 cups and adding 1/4 cup ouzo (or brandy), and omitting tarragon, parsley, and mustard. Stir in 1 1/2 tablespoons chopped fresh oregano leaves and 1/2 teaspoon chopped fresh rosemary leaves. Add 1/4 cup sliced, pitted kalamata olives and 1 tablespoon fresh lemon juice into sauce mixture when butter is added, stirring until butter melts. Omit steps 5 and Serve with lemon wedges, if desired. Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half and about 1/3 cup sauce) Calories 349; Fat 7g (sat 9g); Sodium 439mg
If you like saffron, try Moroccan Stewed Chicken: Prepare Chicken with Wine Sauce through step 4, omitting celery and adding 1/2 cup chopped, seeded plum tomato instead; decreasing wine to 1 3/4 cups; omitting tarragon, parsley, and mustard; and stirring in 1/3 cup chopped dried apricot halves, 1/4 cup sliced pitted green olives, and 1/4 teaspoon saffron threads with the bay leaf. Add 1 tablespoon fresh lemon juice into sauce when butter is added, stirring until smooth. Omit steps 5 and Serve with lemon wedges. Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half, about 1/2 cup sauce, and 1 lemon wedge) Calories 336; Fat 7g (sat 6g); Sodium 454mg
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This one went a little off the rails for me. True, I didn't have Tarragon and I used boneless chix breasts, but the real problem was the soup that resulted when the dutch oven came out of the oven. Recipe says to reduce for 5 minutes, but it took more like 30 for it to thicken up to a sauce-like consistency and for the carrots to cook. I still had to serve it over pasta. The tomatoes and bacon were great (tomatoes and pasta made sense to me). I browned the chix in the bacon fat as other reviewers suggested, but the overall taste didn't wow us, even with that and the mustard. I didn't find the prep too cumbersome, but don't think I'll be trying this one again.
Good recipe, but definitely time consuming. I cut down on prep time by buying shredded carrots and cut up celery from the grocery store salad bar. Think next time I'd only use chix thighs and leave out the chix breasts - they just don't cook at the same rate and make the recipe take longer. I liked the flavor combination, and I added some caramelized onions at the end also.
I loved this. I thought the complexity of flavors made it outstanding. I did half the recipe, only used 4 thighs. Used dried tarragon and only used about 1 tsp. Did not broil tomatoes, just cut them in half and threw them in last, right before serving. I forgot the bacon so that would make it even better I assume. It was the sauce that made the dish. Intense flavor but yet light. Will make it for company next time. It does smell wonderful.
This was pretty good- we especially liked the sauce. However if I'm going to put in the amount of time, effort, and dirty dishes it took to make this, I expect something really fabulous, and I'm not sure this delivers.
Delicious. Yes, there is a bit of time in chopping the veggies and the various steps, so probably not a week night meal. I made it on a Sunday and the family all commented on the wonderful smells coming from the kitchen! Following other's comments I added more carrots, browned the chicken in a bit of bacon drippings, used all thighs and served with mashed potatoes.
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