Chicken in Riesling

• 6 slices Thick Cut Bacon
• 2 whole Leeks
• 10 whole Boneless Chicken Thighs
• 1 bottle (750ml Bottle) Riesling Wine
• 8 ounces, weight Mushrooms
• 2 whole Bay Leaves
• 1/2 cups Whipping Cream

1. Fry the bacon in a large frying pan until crisp.
2. Meanwhile, finely slice leeks.
3. Remove bacon.
4. Add leeks to the bacon grease and gently cook on a low to medium heat until they soften and get translucent.
5. While the leeks cook, rinse and half and/or quarter the mushrooms.
6. Add chicken, wine, mushrooms, bay leaves, and salt and pepper to taste.
7. Crumble bacon and add to the pan.
8. Bring to a nice easy boil, then turn down heat to low, cover with a lid, and let simmer for one hour.
9. Remove bay leaves.
10. Add cream and stir in to blend.
11. Let simmer on low heat for another ten minutes.
12. Serve with mashed potatoes.

bacon, leeks, chicken, weight mushrooms, bay leaves, whipping cream

Taken from tastykitchen.com/recipes/main-courses/chicken-in-riesling/ (may not work)