A hearty and flavorful French-inspired chicken stew with a medley of vegetables and aromatic herbs.
Season the chicken pieces with salt and lightly coat them in flour, shaking off any excess.
Coating the chicken in flour helps to thicken the stew as it cooks.
In a large pot, cook the bacon over medium heat until crispy, then remove and set aside.
Cooking the bacon first renders its fat, which adds flavor to the stew.
Brown the chicken pieces in the bacon fat in batches, then remove and set aside.
Browning the chicken enhances its flavor and adds depth to the stew.
Sauté the onion, white pepper, and tarragon in the pot until the onion is translucent.
Stir frequently to prevent the spices from burning.
Add the stewed tomatoes and cook until most of the liquid has evaporated.
Cooking down the tomatoes concentrates their flavor.
Pour in the white wine, crumble in the bouillon cube, and stir well.
Deglaze the pot with the wine to lift any browned bits for extra flavor.
Return the bacon and chicken to the pot, then add the peas and carrots.
Ensure the chicken is submerged in the liquid for even cooking.
Cover and simmer gently for 30 minutes until the chicken is tender.
Keep the heat low to prevent the stew from boiling.
Stir in the parsley and adjust the seasoning with salt to taste.
Adding fresh parsley at the end brightens the flavors.
Serve the stew hot with crusty bread or over rice.
Garnish with extra parsley for a fresh touch.
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