4 bone-in chicken thighs, skinned 2 bone-in chicken breast halves, halved crosswise and skinned 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 teaspoons canola oil 1 cup chopped onion 1/2 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 tablespoon minced fresh garlic 2 cups dry white wine 1 cup unsalted chicken stock 2 tablespoons all-purpose flour 3 tablespoons chopped fresh tarragon 3 tablespoons chopped fresh flat-leaf parsley, divided 1 tablespoon whole-grain Dijon mustard 1 bay leaf 1 tablespoon unsalted butter 2 cups cherry tomatoes Cooking spray 2 slices applewood-smoked bacon, cooked and crumbled

1. Preheat oven to 325.
2. Heat a Dutch oven over medium heat. Spirnkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
3. Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scrpaing pan to loosen browned bits. Return chicken to pan, flesh side up. combine stock and flour in a bowl, sitrring iwth a whisk until smooth. Add sotck mixture to pan.
4. Stir in tarragon, 2 tablespoons parsley, mustard, and bay leaf, and bring to a boil. Cover and bake at 325 for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Discard bay leaf.
5. Preheat broiler to high.
6. Arrange tomatoes in a single layer on a jelly-roll pan; lightly coat with cooking spray. Broil 6 minutes or until blistered. Spirnkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon parsley. Serve with sauce.