Today’s lunch recipe is courtesy of Sunset Magazine. This is a simple and impressive dish. It tastes like you’ve spent hours cooking! Try it out at your dinner party.
Serve with a crusty baguette for dunking. Serves 4

4 1/2 Tbsp. flour
3/4 Tsp. kosher salt, divided
1 Tsp. pepper, divided
1 Tsp. herbs de Provence
4 slices bacon (1/4 lb.), chopped (I weighed it out and ended up using 5 slices)
1 1/2 lbs. boned, skinned chicken thighs
2 Tbsp. olive oil
1 1/2 cups peeled baby carrots (I cut up whole, large carrots. I think they have more flavor)
3 stalks celery
1 medium onion
1 1/3 cups Chardonnay (I used an inexpensive white Bordeaux: Mouton Cadet)
2 cups chicken broth
1/2 cup loosely packed flat-leaf parsley sprigs
1/4 cup loosely packed tarragon sprigs (I just shook in some dried tarragon)

1. In a plastic bag, shake flour with 1/2 Tsp. salt, 1/4 Tsp. pepper, and the herbs de Provence; set aside.
2. In a 5-6 Qt. pot over medium-high heat, brown bacon, stirring often, 6-7 minutes. Meanwhile, cut chicken into 1 inch chunks, then shake half at a time in flour to coat.
3. Transfer bacon to paper towels. Brown half the chicken in bacon fat, stirring often, 3-5 minutes. Transfer to plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve the carrots lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pot with remaining 1/4 Tsp. each salt and pepper and sauté until onion is golden, 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, 3 minutes.
5. Add broth mixture, chicken, and bacon to pot, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.