Chicken in White Wine

Directions

1. 1
   Heat nonstick Dutch oven over medium-high heat.  
2. 2
   Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.
3. 3
   Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch.  
4. 4
   Transfer chicken to plate as it is browned.
5. 5
    Reduce heat to medium.  
6. 6
   Add chopped onion, celery and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes.  Stir in tomato paste until smooth.  
7. 7
   Add mushrooms and frozen onions; cook, stirring, 1 minute.  
8. 8
   Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from the bottom of the pot.
9. 9
    Return chicken and bacon to Dutch oven.  Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.
10. 10
     Meanwhile, whisk together the flour and water in a small bowl until smooth.  Stir in about 1/4 cup hot stew liquid until blended.  
11. 11
    Add liquid to pot and cook, stirring occasionally until liquid bubbles and thickens, about 3 minutes.  
12. 12
    Serve sprinkled with parsley.