This white wine version is loosely based on a Nigella Lawson recipe which you will find in her book Nigella Express.
1 pack of lardons, about 150g
1 leek, finely sliced
4 small skinless chicken thighs (or a pack of chicken mini fillets, about 350g)
a handful (half a punnet) of mushrooms, thinly sliced
2 bay leaves
1 tblsp garlic oil for frying
half a bottle of riesling wine
Heat the oil in a sauté or frying pan that has a lid. Fry the lardons then add the leeks and cook until softened.
Add the chicken pieces, bay leaves, mushrooms and wine, season with salt and pepper. Bring to the boil, reduce to a simmer and cook with the lid on for 30-40 minutes or until the chicken is cooked through. Stir in the cream and heat for another minute or two.
Remove the bay leaves before serving with pasta, rice or potatoes. Sprinkle with chopped fresh parsley or dill if you like. Enjoy the rest of the bottle of riesling with the meal!
Serves 2-4, depending on the amount of chicken.