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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 . Ingredients:
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) |
Directions:
1. In a dutch oven, cook bacon in garlic-infused oil on medium for 8 minutes or until browned.
2. Add leek and cook about 3 minutes or until softened.
3. 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.
4. Reduce heat to medium-low; cover and cook 35 to 40 minutes or until chicken is cooked through.
5. Remove Dutch oven from heat; skim off fat and discard.
6. Discard bay leaves and, if you like, stir 2 tablespoons to 1/4 cup heavy cream into chicken mixture; heat through.
7. Sprinkle with chopped dill to serve with huge piles of buttered noodles.
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