Ingredients
- 2 tablespoons garlic infused olive oil
- 150 grams bacon lardons
- 1 leek (finely sliced)
- 12 boneless, skinless chicken thighs
- 3 bay leaves
- 300 grams oyster mushrooms (torn into strips)
- 1 x 750 ml bottle riesling
- 1 splash of double cream (optional)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon chopped fresh fresh dill (to serve)
Method
- Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
- Add the sliced leek and soften it with the lardons for a minute or so.
- Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
- Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.
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