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Ingredients

• 4 ½ tbsp flour
• ¾ tsp salt
• ½ tsp pepper
• 1 tsp herbes de Provence
• 4 slices cooked bacon, crumbled
• 6 or 7 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 11/2 cups peeled baby carrots
• 3 stalks celery, chopped into bite-sized pieces
• 1 medium onion, diced
• 2 potatoes, quartered and not peeled (I used red bliss)-optional
• 1 1/3 cups Chardonnay
• 2 cups chicken broth
• ½ cup flat-leaf parsley, chopped
• ¼ cup fresh tarragon, chopped
• ¼ cup fresh thyme-optional

Description

Chicken Stew With White Wine, Potatoes And Herbs. In A Plastic Bag Or Bowl, Shake Flour With ½ Tsp Salt, ¼ Tsp Pepper And Herbes De Provence. In A Dutch Oven Or 5qt. Pot, Brown…

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