Coq Au Riesling

10 ingredients
7 steps

Ingredients

  • 2 tablespoons garlic-infused oil
  • 1 cup cubed bacon
  • 1 leek, finely sliced
  • 12 skinless chicken thighs or 2 3/4 pounds thigh fillets
  • 1 750-ml bottle Riesling wine
  • 10 oz oyster mushrooms, torn into strips (4 cups)
  • 3 bay leaves
  • salt and pepper to taste
  • heavy cream, optional
  • 1 to 2 tablespoons freshly chopped dill

Directions

  1. 1
    Heat the oil in a casserole or large wide pan and fry the bacon until crisp.
  2. 2
    Add the sliced leek and soften it with the bacon for a minute or so.
  3. 3
    Tip in the chicken thighs, wine, mushrooms, and bay leaves.
  4. 4
    Season with salt and pepper and bring to a boil, cover the pan, and simmer gently for 3040 minutes, stirring in the cream for the last couple of minutes if you want.
  5. 5
    Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day.
  6. 6
    But its no hardship to eat straight off.
  7. 7
    Whichever, serve sprinkled with dill, and with some buttered noodles on the side.

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