INGREDIENTS
4
bone-in chicken thighs, skinned
2
bone-in chicken breast halves, halved crosswise and skinned
1/2 tsp
kosher salt, divided
1/2 tsp
freshly ground 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
unsalted chicken stock (such as Swanson)
2 tbsp
all-purpose flour
3 tbsp
chopped fresh tarragon
3 tbsp
chopped fresh flat-leaf parsley, divided
1 tbsp
whole-grain Dijon mustard
1
bay leaf
1 tbsp
unsalted butter
2 cups
cherry tomatoes
Cooking spray
2
slices applewood-smoked bacon, cooked and crumbled