White Zinfandel Coq au Vin

• 13 cups Flour
• 1- 1/2 pound Chicken Tenders, Cut Into Bite Sized Pieces
• 1/4 pounds Bacon, Chopped
• 2 Tablespoons Butter
• 1- 1/2 cup Sliced Carrots
• 2 stalks Celery, Sliced
• 2 bunches Green Onions, Sliced
• 1- 1/2 cup White Zinfandel
• 2 cups Boiling Water
• 2 Tablespoons Better Than Chicken Bouillon Base
• 1 teaspoon Italian Seasoning
• 1 teaspoon Sea Salt
• 1/2 teaspoons White Pepper
• Fresh Parsley Sprigs
• Fresh Tarragon Sprigs

1. Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
2. In a large saute pan, brown bacon until crumbly.
3. Remove with a slotted spoon and drain on paper towels.
4. In the bacon drippings, stir fry the chicken pieces until browned.
5. Remove with a slotted spoon and drain on paper towels.
6. Add butter to the pan.
7. Scrape the bottom to loosen any browned bits.
8. They will add great flavor.
9. When butter is melted, add carrots and cook 2-3 minutes.
10. Then add celery and onions and saute until crisp tender.
11. Whisk together wine, boiling water, chicken base, Italian seasonings, salt and pepper.
12. Pour over vegetables.
13. Add the chicken and bacon pieces back in.
14. Cover and bring to a quick fast boil.
15. Lower heat and simmer 15-20 minutes until sauce is desired thickness.
16. Serve over Parmesan Potatoes.

flour, chicken tenders, bacon, butter, carrots, stalks celery, green onions, white zinfandel, boiling water, better, italian seasoning, salt, white pepper, parsley, tarragon

Taken from tastykitchen.com/recipes/main-courses/white-zinfandel-coq-au-vin/ (may not work)