Nigella's Coq au Riesling

Nigella's Coq au Riesling
Originally uploaded by Lisa Fagg.

Steve gave me Nigella Lawson's new cookbook 'Nigella Express' for my birthday (among loads of other things!) and I tried this recipe a couple of weeks ago. Yum! According to Steve, it really benefits from being cooked the day before it's eaten. I wouldn't know because I didn't get any leftovers... (!!)

Coq au Riesling

2 tbsp garlic oil
150g/5¼oz bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs, cut into bite-sized pieces
3 fresh bay leaves
300g/10oz oyster mushrooms, torn into strips
1 x 75cl bottle Riesling wine
salt and freshly ground black pepper
dash double cream (optional)
1-2 tbsp chopped fresh dill, to serve
buttered noodles, to serve

Method
1. Heat the oil in a large wide pan and fry the lardons until crisp.
2. Add the sliced leeks and fry for 1-2 minutes, until softened.
3. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time if you like.
4. To serve, sprinkle with dill and serve with buttered noodles.