Recently I’ve been eating chicken – a LOT of chicken. Sadly, not enough wine but my friends at “The Little German” have combined both to an easy recipie that I think is pretty good. Try it and let me know what you think. Think of it as…a great way to end the summer
1 cup thick-cut bacon, cut into pieces 1/2″ wide
1 tablespoon vegetable oil
2 leeks, white parts only, rinsed and sliced thin
12 chicken thighs, skins removed
3 bay leaves
4 sliced mushrooms (crimini, shitake, oyster, or a mix)
1 bottle of German Riesling
Salt and freshly ground black pepper
3 tablespoons chopped fresh dill
Heat the oil in a deep casserole or Dutch oven over medium-high heat until it slides easily across the bottom of the pot. Add the bacon. Fry until lightly crisped. Add the leeks and sauté for about one minute – do not brown them. Add the wine, chicken and bay leaves and a sprinkling of salt and pepper (the bacon will have already added some salt to the stew). Bring to the boil, then immediately lower the heat so that the mixture just simmers. Cover the pot and cook very gently for one hour. Remove bay leaves and add salt if needed.
Serve over buttered noodles (if desired). Sprinkle with the chopped dill.