Coq Au Riesling

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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
• 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)

Recipe

• 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, , 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.