Prep Time: 30 minutes
Serves: 6


Coq au Vin Blanc

4 oz Denninger’s Thick Cut Smoked Side Bacon, finely diced
2 tbsp olive oil
1 whole chicken, cut into pieces
2 tbsp Bob’s Red Mill All-Purpose Flour
salt and freshly ground black pepper
1 large shallot, finely diced
1 jar Sable and Rosenfeld Vermouth Onions
2 cloves garlic, minced
1 lb wild mushrooms
2 cups dry white wine
1 cup Kitchen Basics Chicken or Vegetable Broth
2 tsp fresh tarragon
1 cup 35% cream or crème fraîche
Grand Mère Wide Egg Noodles

Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add bacon and cook until crisp and browned. Transfer to a plate and set aside.

Pat chicken pieces dry with a paper towel and coat with flour, salt and pepper. Brown the chicken in the olive oil in the Dutch oven, turning once. Remove the chicken. Add shallots, onions, garlic and mushrooms and cook until mushrooms are just browned. Add wine and deglaze the pan.

Return the bacon and chicken to the Dutch oven. Add the stock and tarragon. Cover and simmer for 30 minutes. Remove the lid and continue to simmer until liquid is reduced by half. Add the cream slowly, blending well and heat through. Serve over Grand Mère wide Egg Noodles.