This is the Alsatian variant of the French classic Coq Au Vin. Alsace is famous for its Riesling wine so it is natural that the crisp white replaces the hearty red in this version. Finished with a hint of crème fraiche or cream and served with spaetzle, this dish can be at home on a farmers table or local brasserie.
In Dutch oven, melt butter. Add lardons and cook until crispy. Remove and reserve.
Season hen with salt and pepper. Brown 3-5 minutes each side. Remove patting off excess fat.
Add onions and mushrooms to pan. Cook until softened.
Deglaze with wine, scraping pan to add flavor to the sauce. Add fowl back in. Add thyme. Cover bake at 350 degrees for 40 minutes.
Add bacon back in. cook 15 more minutes.
Remove chicken to platter. Garnish with bacon, onions and mushrooms.
To the pan, reduce liquid. Add crème fraiche and parsley. Pour over chicken.
To make spaetzle, combine 7 eggs with 1 kilo of semolina and salt. Let rest, then cut with a knife into boiling water [or use a spaetle maker]. Serve with the chicken.