Chicken with Riesling (4)
Knob of Butter
Two Leeks – trimmed and chopped
1 Onion – peeled and chopped
125g Bacon or pancetta – chopped
2 Garlic cloves – chopped
8 Chicken Thighs
250g Chestnut Mushrooms – sliced
1 Bottle Riesling
250ml Double Cream or Cream Cheese
S & P – Parsley chopped to garnish.
- Melt a little butter and Oil in a Pan. Fry Thighs till golden on both sides and place into a pan. Add Bacon/Pancetta and cook till golden and crispy. Remove and add to Chicken.
- Next add Leeks to pan and sweat with Garlic without colour. Pour in Riesling and boil – pour over Chicken – add Mushrooms. Then simmer gently for about 30 – 45 minutes.
- Lift Chicken out onto a serving dish – boil liquid to reduce and thicken then add Cream – boil. Pour over Chicken on serving dish and garnish with the Parsley.
- Serve with Noodles or New Season Potatoes and a Green Crispy Salad.