Coq au Vin

Coq au Vin

8 pieces chicken, legs and thighs with skin
3 sliced smoked bacon, chopped
1 large yellow onion, chopped
2 carrots, sliced
1 celery stalk, sliced
5 cloves garlic, chopped
2 bay leaves
2 tablespoons Herbs de Provence
6 tablespoons olive oil
3 cups dry white wine
3 cups chicken broth
1 cup heavy cream
1 small bunch fresh tarragon
Kosher salt and fresh ground black pepper

Season the chicken with salt and pepper. In a 5 1/2 to 7-quart Dutch oven over medium heat, warm the olive oil. Add the onion, carrots, celery, bacon, garlic, bay leaves and Herbs de Provence and saute until the vegetables are soft and golden brown, 8 to 10 minutes. Transfer to a bowl and set aside. Place the seasoned chicken in the Dutch oven, adding a little more olive oil if the pot is dry. Cook, turning once with tongs, until chicken is dark golden brown , about 5 minutes per side. Return the vegetable mixture to the pot, pour in the wine and chicken broth and bring to a boil. Reduce heat to love, cover and simmer, without stirring, for 45 minutes to 1 hour. Remove from the heat, adjust the seasoning with more salt and pepper. Let the stew sit covered for 5 minutes. Add the cream and sprinkle with the fresh tarragon. Serve with a crusty baguette.