Place the chicken wings
in a small saucepot and cover with water. Add the lemon
and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven
over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots
and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze
the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
the poaching liquid and add 1 cup of it to the skillet. Add the peas
, carrots and herbs
, then stir in the butter
and season with a little more salt and pepper. Bring to a simmer
and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew
immediately, stop after you add the carrots
and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp
up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette
Cook's Note: You can use store-bought chicken stock
instead of the poaching liquid if you want to skip that step.