Coq au Vin

Warning:  Adult over 21 must be present to prepare this recipe.
Serves 4

Ingredients:
4 1/2  Tbsp  flour
3/4  tsp  kosher salt, divided
1/2  tsp  freshly ground black pepper, divided
1  tsp  herbs de Provence
1 pounds  boned, skinned chicken thighs, cut into 1-inch cubes
3  Tbsp  olive oil
1 1/2  cups  carrots, cut in 2 inch wedges
3  stalks celery, cut in 2 inch wedges
1  medium onion, chopped
1 1/3  cups  dry white wine
2  cups  reduced-sodium chicken broth
4 sprigs of  flat-leaf parsley sprigs, minced
2 sprigs  fresh tarragon sprigs, or thyme, minced

Preparation:
Add flour, ½ tsp salt, and ¼ tsp of pepper and the herbs de Provence in a plastic bag, set aside.
In a 5- to 6-qt. pan over medium-high heat, add 2 Tbsp of olive oil
Meanwhile, shake half the chicken at a time in bag of flour to coat.
Brown half the chicken in oil, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding additional 1 Tbsp of oil to pan.
Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes.
Add broth, wine and, chicken to pan, stirring to loosen browned bits.
Cover and bring to a boil over high heat.
Reduce heat and simmer until vegetables are tender, about 15 minutes.
Serve in bowls and garnish with minced parsley and tarragon or thyme.

Nutritional Values:
Per serving: Calories 400, Total Fat 20g (31% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 80mg (27% DV), Sodium 830mg (35% DV), Carbohydrates 17g (6% DV), Dietary Fiber 3g (12% DV), Sugars 5g, Protein 24g, Vitamin A 170%, Vitamin C 15%, Calcium 6%, Iron 15%.