Creamy Chicken Stew

2 tablespoons vegetable oil

3 skinless, boneless chicken breast halves, each cut into 4 pieces

Flour

Paprika

Kosher salt and freshly ground pepper

Yukon Gold baby potatoes, halved

2 large carrot, cut into large pieces on bias

1 medium onion, cut into 1/2-inch dice

2 garlic cloves, minced

1 tablespoon unsalted butter

1/2 cup all-purpose flour

1.5 - 1.75 cups dry white wine

2 cups chicken stock or low-sodium broth

Thyme sprigs

1 bay leaf

1/2 cup heavy cream

1 tablespoon coarsely chopped flat-leaf parsley

Pearl or cippolini onions, optional

Bacon, optional

Prepare cippolini or pearl onions, if using. Heat a large skillet. Add the vegetable oil and heat until wisps of smoke appear. Add the potatoes and brown the cut edges. Remove to bowl. Brown carrots, remove to potato bowl. Dredge chicken breasts in paprika flour, season with salt and pepper. Add the chicken breasts to pan in a single layer and cook the chicken over moderately high heat, turning once, until golden brown; transfer the chicken to a plate. Add onion, garlic and butter to the skillet and cook until the vegetables are lightly browned, about 4 minutes. Stir in flour. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme, bay leaf, veg (including cippolinis if using) and chicken along with any accumulated juices and bring to a boil. Cover and simmer over moderately low heat until the potato and carrots are tender and the chicken is cooked through, about 25 minutes. Discard the bay leaf and thyme. Stir in the heavy cream and season with salt and pepper. Garnish with bacon, if using, sprinkle with the parsley and serve.