INGREDIENTS
4 1/2 tbsp
flour
3/4 tsp
kosher salt, divided
1/2 tsp
freshly ground black pepper, divided
1 tsp
herbes de Provence
4
slices bacon (1/4 lb.), chopped
1 1/2 lb
boned, skinned chicken thighs
2 tbsp
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
loosely packed flat-leaf parsley sprigs
1/4 cup
loosely packed fresh tarragon sprigs