With Coq au Vin one of my all time favourite meals, I thought I’d give this Nigella recipe a bash as a far speedier alternative.
Ingredients
15ml tablespoon garlic oil (I didn’t have any garlic oil so had to settle for olive with the addition of some crushed garlic)
75g bacon lardons
1/2 leek, finely sliced
6 boneless, skinless chicken thighs
2 bay leaves
150g oyster mushrooms, torn into strips
1/2 x 75cl bottle Riesling
A dollop of double cream (optional)
Salt and pepper to taste
1 tablespoon chopped fresh dill to serve
Preparation
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.
Verdict
Tasty but to be honest I prefer my chicken and tarragon hotpot recipe and I couldn’t help comparing, Although the addition of the lardons was lovely. The husband gave this an 8/10. I’d go 7/10.