Remove skin from chicken; cut breast pieces in half. Season chicken with salt and pepper. Combine the onion, carrot, orange, lemon and celery in a bowl and set aside.
Heat oil in a large Dutch oven over medium-high. Sear half the chicken pieces for 5 minutes per side; transfer to a platter. Sear and remove remaining chicken. Pour off all fat and return the pot to the burner.
Stir in vegetable-citrus mixture, garlic and bay leaf. Cover, reduce heat to medium and sweat for 10 minutes, stirring occasionally.
Add tomato paste; cook 2 minutes. Sprinkle with flour and stir to coat.
Stir in the broth, juices, wine and 1 tbsp. honey, scraping up bits from the bottom of the pot. Bring to a simmer, add the dark meat chicken, cover, and simmer 10 minutes. Then add the white meat chicken, cover and simmer another 10 minutes.
Cook potatoes in boiling water while stew simmers. Boil until tender, 8-10 minutes, then plunge in ice water to stop the cooking. Cook remaining vegetables in the same water until just tender, 4-5 minutes; shock and set aside.
After simmering the chicken for 20 minutes total, transfer it to a platter; tent with foil to keep warm. Strain sauce into a bowl, discard the solids, and return sauce to the pot set over medium-low heat.
Blend cream, yolk, and 1 tbsp honey in a bowl, then whisk in 1/2 cup strained sauce. Whisk cream mixture into the pot and bring to a simmer, stirring until thickened, 3-4 minutes (do not boil hard or yolk will curdle). Add vegetables and parsley; heat through.
To serve, place 1 large or 2 small chicken pieces in shallow serving bowls, then top with some of the sauce and vegetables. Serve with salad on the side.©