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Categories:Viewed: 22 - Published at: 8 years ago
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)
Method
- In a dutch oven, cook bacon in garlic-infused oil on medium for 8 minutes or until browned.
- Add leek and cook about 3 minutes or until softened.
- 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.
- Reduce heat to medium-low; cover and cook 35 to 40 minutes or until chicken is cooked through.
- Remove Dutch oven from heat; skim off fat and discard.
- Discard bay leaves and, if you like, stir 2 tablespoons to 1/4 cup heavy cream into chicken mixture; heat through.
- Sprinkle with chopped dill to serve with huge piles of buttered noodles.
