Alsace Farmhouse Chicken with Spaetzle

6 lbs. Chicken (whole cut up, legs and thighs, etc.  I don't recommend chicken breasts)
Salt and Pepper
4 T. Olive Oil
12 T. Butter
1 bulb garlic, minced
2 medium onions, minced
2 carrots, diced
2 celery stalks, diced
2 C. White Wine Vinegar (Martin Pouret)
2 C. White Wine, I used Riesling
2 T. Honey
1 8 oz. jar peach jam
1 T. Dijon mustard
2 T. tomato paste
2 C. Chicken Stock
Parsley

Spaetzle

Pre-heat oven to 400 degrees. Arrange chicken pieces in a large baking pan.  Season with salt and pepper and bake for about 20 mins.  This is to get the outside brown and crispy.  Remove from oven and set aside.  Reduce oven temperature to 350 degrees.

Melt Olive Oil and 4 T. Butter in a large stock pot.  Add the onions, carrots, celery and garlic, salt and pepper and saute until translucent, about 5 minutes.  Stir in the tomato paste and cook 2 mins.  Next add the vinegar, wine, honey, mustard and peach jam.  Let this reduce by half.  Taste to make sure all is in balance.  If too vinegary, add more honey.  If too sweet, add more vinegar.

Next, pour the vinegar and wine mixture into the roasting pan with the chicken.  Place in oven and roast for about 45 minutes, or until the juices run clear from the chicken.  Remove from oven and set aside.

Cook spaetzle according to package instructions.

To serve, arrange the spaetzle on the bottom of the plate.  Place chicken piece or pieces on top of spaetzle.  Ladle the sauce over top, making sure that the spaetzle get plenty.  Sprinkle parley on top.

Wine Pairings:

Hugel Gentil
Hugel Pinot Gris
J. Lohr Bay Mist Riesling