3 Tbsp. flour
2 tsp. JAVA RUB French Countryside
6 slices bacon, chopped
1 ½ lbs. boneless, skinless chicken thighs
2 Tbsp olive oil
1 ½ cups baby peeled carrots, sliced lengthwise
3 stalks celery cut in diagonal slices
1 medium onion, chopped
¾ cup Chardonnay (or your favorite dry white wine)
½ cup brewed coffee (we use Ethiopian Yirgacheffe)
2 cups chicken broth
½ cup rough chopped fresh parsley
In a plastic bag, combine flour and JAVA RUB. Next, cut chicken into one inch chunks and shake to coat in plastic bag. Set aside and in a 6 quart pan brown bacon over medium heat. With a slotted spoon, remove bacon to plate and brown the chicken in the remaining bacon fat (we suggest doing this in two batches). Remove the chicken to a plate and add all the vegetables. Sauté until about five minutes until onion is golden.
Meanwhile, microwave the broth, wine and coffee until hot. Add the broth mixture, chicken and bacon back to the pot. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir parsley into soup before serving. Add salt and pepper (we use JAVA GRIND) to taste.
This is a JAVALICIOUS version of a French classic. Enjoy with a glass of wine and crusty warm bread. The perfect ending to a wintry day!