White Wine Coq au Vin

This coconut-in-wine recipe is a fresher version of the original French classic wine with a touch of green herbs. Serve with a crispy dipping baguette.
In a plastic bag, combine the flour with 1/2 tsp salt, 1/4 tsp pepper and herbs of provence; set aside.In a 5-6 cc saucepan over medium-high heat, saute the bacon, stirring frequently, for 6-7 minutes. Meanwhile, cut the chicken into 1-inch-thick pieces. cut into slices, then roll half in flour to coat.Using a slotted spoon, transfer the bacon from the pan to paper towels. Saute half of the chicken in the bacon fat, stirring frequently, for 3-5 minutes. Transfer to a plate. Repeat with the remaining chicken, adding oil to the pan. Meanwhile, cut the carrots in half lengthwise and the celery in diagonal slices. Finely chop the onion.Add the vegetables to the pot, season with salt and pepper, 1/4 tsp each, and simmer until the onion is golden, about 5 minutes. Meanwhile, heat the wine and broth in the microwave until they start to steam, about 3 minutes.Add the stock mixture, chicken and bacon to the pan, stirring occasionally to prevent browning. Cover and bring to a boil over high heat. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Meanwhile, coarsely chop the parsley and tarragon. Add them to the stew.