1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. Preheat broiler to high.
6. 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 6. 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 10.7g (sat 2.9g); 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 6. 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 9.7g (sat 2.6g); Sodium 454mg
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