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Ingredients

• 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 lightly packed flat-leaf parsley sprigs
• 1/4 cup lightly packed fresh tarragon sprigs

Description

This Recipe For Coq Au Vin Is A Fresher, Green-herb-laced Version Of The Original French Classic. Serve With A Crusty Baguette For Dunking.

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