Chicken In White Wine Sauce

• 3 slices bacon
• 1/4 cup all-purpose flour
• 2 teaspoons herbes de provence
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 (5 -6 lb) roasting chickens, cut into 8 pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 1/4 cups white wine
• 1 (16 ounce) package baby carrots
• 1 lb small red potato, halved
• 2 tablespoons chopped fresh parsley

1. In large skillet over medium-high heat, cook bacon until crisp; drain on paper towels, reserving 2 T. dripping in skillet. Chop bacon; reserve.
2. Mix next 4 ingredients. Toss chicken pieces with flour mixture to coat. Heat skillet over medium heat. Add chicken; cook, turning, until browned, 7 minutes.
3. Remove chicken; drain fat from skillet. Add onion and garlic to skillet. Cook, stirring, until onions are softened.
4. Increase heat to medium-high; stir in wine, scraping bits from bottom of pan. Return chicken to pan; add carrots, potatoes and bacon. Cover; on medium-low, cook 1 hour. Uncover; increase heat to medium-high; cook 10 minutes. Stir in parsley.

bacon, flour, kosher salt, pepper, roasting chickens, onion, garlic, white wine, baby carrots, red potato, parsley

Taken from www.food.com/recipe/chicken-in-white-wine-sauce-306772 (may not work)