SO here the story:
After bootcamp, I went to the grocery store to do a bit of shopping.
On my way home, Nick calls and tells me the power is out at the whole complex..
SOooo change of plans, we went and got crawfish and went to a pool hall!
I would have had photos, but we were reserving the battery on our phones..
Have you ever had to put groceries away by candlelight? ha
Here is the dish I made the next day.
I adapted this recipe from http://simply-delicious-food.com/2013/06/26/nigel-slaters-coq-au-riesling/
Ingredients
- 1/2 stick of butter
- splash of olive oil
- 2 onions, finely chopped
- i package of bacon/pancetta, sliced into thin strips
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone
- i package portabella mushrooms, sliced
- 2 cups Riesling (or dry white wine of your choice)
- 1 cup cream
- 2 tbs corn starch
- salt & pepper to taste
Instructions
Melt the butter and oil together in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken back to the pan.
Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
Uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
If the you would like thicker sauce, mix in 2 tbs of cornstarch.
Season to taste.
Serve with rice or bread; or both!
