The little German’s Recipe File I: Riesling Chicken

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

Riesling Chicken

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s