Prep 15 mins
Cook 50 mins
A great recipe, compliments of Nigella Lawson. I will quote what she said with reference to the heavy cream. "I tend not to add any cream the first time around, which is why it is listed as optional. But, if a small amount of stew is left over, I add a little heavy cream and make a pasta sauce".
- 8 ounces bacon, cut into 1/4-inch disc (1 cup)
- 2 tablespoons garlic-infused olive oil
- 1 leek, thinly sliced
- 12 medium skinless chicken thighs (3 3/4 lbs with bones)
- 1 (750 ml) bottle riesling wine
- 10 ounces oyster mushrooms, torn into strips (4 cups)
- 3 bay leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- heavy cream (optional)
- 1 -2 tablespoon fresh dill (chopped)
- In a dutch oven, cook bacon in garlic-infused oil on medium for 8 minutes or until browned.
- Add leek and cook about 3 minutes or until softened.
- To leek mixture in Dutch oven, add chicken thighs, wine, mushrooms, bay leaves, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground pepper; heat to boiling on high.
- Reduce heat to medium-low; cover and cook 35 to 40 minutes or until chicken is cooked through.
- Remove Dutch oven from heat; skim off fat and discard.
- Discard bay leaves and, if you like, stir 2 tablespoons to 1/4 cup heavy cream into chicken mixture; heat through.
- Sprinkle with chopped dill to serve with huge piles of buttered noodles.