chicken, remove the skin and excess fat; cut breast pieces in half. Season chicken with salt and pepper. Combine the vegetables and citrus in a bowl and set aside.

Heat oil in a large Dutch oven over medium-high heat. Sear half the chicken pieces for 5 minutes per side. Sear and remove remaining chicken. Pour off all fat and return pot to the burner.

Stir in prepared vegetables and citrus, garlic, and bay leaf. Cover and reduce heat to medium and sweat for 10minutes, stirring occasionally.

tomato paste; cook for 2 minutes. Sprinkle in flour and stir to coat.

Stir in

broth, juices and wine and 1/2 tablespoon honey; scraping up bits from the bottom of the pot. Bring to a simmer, add the chicken, cover and simmer 20 minutes.

Cook

potatoes in boiling water while stew simmers.  Boil until tender, 8-10 minutes, then plunge in ice water to stop cooking.  Cook remaining vegetables in the same water until just tender, 4-5 minutes; shock and set aside.

After simmering, transfer chicken pieces into a platter and cover with foil to keep warm. Strain sauce to a medium bowl discard the solids and return sauce to the pot set over medium-high heat.

cream, yolk and 1 tablespoon honey in a bowl, then whick in 1/2 cup strained sauce.

Whisk cream mixture into the pot and bring a simmer, stirring until thickened 3-4 minutes (do not boil hard or the yolk will curdle).

Add blanched vegetables and parsley; heat through.

To serve, place 1 large or 2 small chicken pieces in shallow serving bowls, top with sauce and vegetables. Serve with salad on the side.