Chicken stewed with vegetables and white white is a French classic.  Unfortunately the onions can disagree with sensitive stomachs.  This revamp leaves out the onions and uses a little more pepper to kick up the flavor.  The result is a silky brew with buttery flavor.

6 strips good quality pepper bacon

4 tablespoons flour

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground sage

1/4 teaspoon fennel seed

1/4 teaspoon dill

1/2 teaspoon parsley leaf

3 chicken breasts, boneless and skinless cut to 1 inch pieces

3 tablespoons butter

2 large carrots, chopped

4 stalks organic celery chopped

1/4 teaspoon ground black pepper

dash salt

2 cups low sodium chicken broth

1/4 cup white cooking wine (chardonnay)

Heat a large, heavy bottom soup pot and add 3 slices bacon.   Cook bacon in the soup pot, then set aside to drain.  Cook the next 3 pieces of bacon in the pot as well, then remove them to drain.  Leave the bacon drippings in the pan.  In a separate bowl, combine flour, salt, pepper and spices.  Mix well and coat half of the chicken in the flour mixture.  Brown the first batch of chicken in the pot, then remove them to a heat proof bowl.  Next dredge the second batch of chicken in the flour mixture, then brown as well in the pot.  Remove the chicken and add butter into the pot.  Add in carrots and celery along with pepper and salt, then saute them at high heat until they begin to wilt and brown slightly.  Add in all chicken, chopped the bacon and add, then add chicken broth and white white.  Stir well and bring to a boil.  Then reduce and cook at a medium-low heat for 15 to 20 minutes.

Serves 6