I love cooking with wine. Wine brings so much flavor to food. Traditionally, Coq Au Vin is made with red wine so I was very intrigued by this recipe that uses white wine. This recipe is adapted from America's Favorite Food: 200 top-rated recipes from the country's best magazines.
4 1/2 TBSP Flour (I used gluten free all purpose)
3/4 TSP Salt
1/2 TSP Black Pepper
4 Slices Bacon, Chopped
1 1/2 LBS Boneless Skinless Chicken, Cut into cubes
2 TBSP Olive Oil
1 1/2 C Carrots, Chopped
3 Celery Stalks, Sliced
1 Medium Onion, Chopped
1 1/3 C White Wine
2 C Chicken Broth
1/2 C Fresh Parsley, Chopped (or 1 TBSP Dry)
1/4 C Fresh Tarragon, Chopped (or 1 TBSP Dry)
Place flour, 1/2 TSP Salt and 1/2 TSP Pepper into a plastic bag. Shake chicken in bag to cover.
In a large stock pot over medium heat, brown bacon. Remove bacon from pan and drain on paper towel.
Brown the chicken in the remaining bacon fat (if there is not enough oil then add the olive oil). Once chicken is browned on all sides remove from pan and add carrots, celery and onion. Season with remaining salt and pepper and saute for 5 minutes.
Add wine and chicken broth to pot and stir to remove brown bits from the bottom of the pot. Add chicken and bacon to pot and bring to a boil over high heat. Add tarragon and parsley. Reduce heat and simmer for 15 minutes.