Place the tomatoes into a blender and blend until smooth. Set aside for later.
Add oil to medium size pot and heat on medium-high.
Dust chicken with flour, making sure to remove any extra flour. Now sear chicken in hot oil until golden brown on all sides. You may need to do this in batches so the pan stays hot and you don’t crowd the chicken.
When chicken is all browned, remove from the pan.
Now add the garlic and the stew mix. Cook until you develop some color on the vegetables.
Add the chicken back to the pot and deglaze with the vermouth. Make sure to scrape any brown bits from the bottom of the pan.
When the vermouth is almost gone, add the chicken stock and tomato juice. Cover the pot and bring to a low simmer and cook for 25 minutes.
Remove lid and cook on medium-high for about 10-15 minutes until the liquid starts to thicken and looks like a thin sauce.
Add the cream. Reduce heat to medium and cook until it starts to thicken to stew consistency. Make sure to stir regularly.
Adjust the seasoning on the stew and finish with chives and parsley. Enjoy with a nice demi-baguette.
Tip: Can be made the day before and reheated