White Zinfandel Coq au Vin

Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.

In a large sauté pan, brown bacon until crumbly. Remove with a slotted spoon and drain on paper towels. In the bacon drippings, stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.

Add butter to the pan. Scrape the bottom to loosen any browned bits. They will add great flavor. When butter is melted, add carrots and cook 2-3 minutes. Then add celery and onions and sauté until crisp tender.

Whisk together wine, boiling water, chicken base, Italian seasonings, salt and pepper. Pour over vegetables. Add the chicken and bacon pieces back in. Cover and bring to a quick fast boil. Lower heat and simmer 15-20 minutes until sauce is desired thickness.

Serve over Parmesan Potatoes.