Everyone must try this, it is heavenly.
COQ AU RIESLING
SERVES 2
50g butter
100g pancetta or streaky bacon (cut up)
2 small to med onions, chopped
2 cloves garlic, chopped
4 joints free range chicken on the bone
200g small brown mushrooms, halved or quartered
500ml Riesling (or similar med dry white wine)
300ml double cream
3 tbsp chopped parsley
Melt the butter in a heavy-based casserole and pour in a bit of olive oil. Put in pancetta, then the onions and garlic and cook until softened but not coloured.
Scoop onions and bacon out, leaving juices behind, and add chicken pieces. Brown lightly on all sides. Add more oil if necessary to stop butter browning.
Add mushrooms and continue cooking for a few mins, then return bacon and onions to pan. Turn up heat, pour in the wine bring to boil then simmer for 25 mins, turning chicken from time to time.
Lift chicken out of pan and add cream. Season with salt and fresh ground black pepper. Stir in parsley. Continue cooking at an enthusiastic bubble until cream starts to thicken slightly. Return chicken to pan.
Serve with bread to mop up the DIVINE JUICES.