6 slices bacon, chopped
2 tablespoons extra virgin olive oil (EVOO)
2 1/4 pounds of boneless, skinless chicken breasts and thighs
1 cup plus 2 tablespoons all-purpose flour, divided
Coarse salt and freshly ground black pepper
1 large onion, thinly sliced
1 fennel bulb, thinly sliced, reserving fronds for garnish
12 crimini mushrooms, sliced
1 pound baby Yukon Gold potatoes or baby boiling potatoes, halved
2 tablespoons butter
1/3 bottle dry white wine
2-3 cups chicken stock (eyeball it)
4-5 sprigs tarragon, leaves chopped (about 2 tablespoons)
1/4 cup flat leaf parsley leaves, chopped (about a handful)
A loaf of crusty bread, for mopping
Pre-heat a large, heavy-bottomed pot over medium-high heat. Add the bacon and cook until crispy, about 3 minutes. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate and reserve. Return skillet to the heat and add the EVOO, about two turns of the pan, to the bacon drippings. Season the chicken generously with salt and pepper. Arrange 1 cup of flour on a plate; add the chicken chunks and toss to coat. Shaking off the excess flour, add the coated chicken to the skillet in an even layer. Brown for 2-3 minutes on all sides. Remove to a plate and reserve. To the pot, add the onions, fennel, mushrooms and potatoes.
Sauté for about 3-4 minutes until the vegetables start to soften. Add the butter and the remaining 2 tablespoons of flour to the veggies, stir to distribute and cook for 1 minute. Add the wine and reduce the liquid for 2 minutes. Add 2 cups of stock if you like a thicker consistency – up to as much as 3 cups if you like it a little looser – and bring it up to a bubble. Add browned chicken. Cover the pot, reduce heat to medium and simmer for 10-12 minutes, until the chicken is cooked through.
Add the chopped herbs and give it a stir to combine. Transfer to a serving platter, garnish with fennel fronds and bacon bits and serve with crusty bread alongside for mopping.