Making coq-au-vin but I don't eat pork (bacon)--any suggestions for alternatives?

Bacon is salty and smoky goodness. I imagine any other food that has the same flavor profile would do just as well.

Have you considered turkey bacon?

Butter! And a little bit more herbs. For smokey goodness… Maybe burn the chicken a little bit?

Maybe a drop of “liquid smoke” would help.
http://www.bgfoods.com/brand_wrights.asp
I use the hickory.

Don’t forget chicken and beef bacon- tasty as the real thing, rabbi-approved

Turkey bacon would do fine. I’ve even forgotten the bacon and really no one noticed. eep