Coq Au Vin Alsace France

Step 1: Cut chicken up in 10 pieces (2 breasts, cut in half, 2 thighs, 2 drumsticks, 2 wings)

Step 2: Melt butter in sauté pan over medium high heat. Add bacon and cook, stirring occasionally, until crisp, about 8 minutes.

Step 3: Remove pan from heat.

Step 4: Using slotted spoon, transfer cooked bacon to paper-towel lined plate.

Step 5: Reserve fat in pan.

Step 6: Pat chicken pieces dry with paper towel.

Step 7: Season with salt.

Step 8: Return sauté pan to medium high heat until lightly smoking.

Step 9: Add chicken pieces skin side down.

Step 10: Cook until golden brown on both sides, turning once, about 8 minutes total.

Step 11: Remove pan from heat and transfer chicken to large plate.

Step 12: Remove all but 2 tablespoons of fat from pan.

Step 13: Add onions, carrots and mushrooms and cook on low heat until most of the exuded liquid has evaporated and onions have started to soften, about 3 minutes.

Step 14: Season lightly with salt.

Step 15: Add riesling, increase heat to high, and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon.

Step 16: Return chicken to pan and cover.

Step 17: Lower the heat to low, and simmer for 40 minutes. Add bacon back to the pan, and season with black pepper.

Step 18: Simmer uncovered an additional 15 minutes until chicken is done.

Step 19: Using tongs

Step 20: Transfer chicken to large serving platter.

Step 21: Raise heat to medium-high, and reduce to thicken, about 2 minutes.

Step 22: Stir in the crème fraîche and parsley, and pour over the chicken.