Earlier this winter, I fell in love with Coq au Vin (and it's even a WW recipe)! So, of course when I saw this recipe on Jenna's Everything Blog I bookmarked it and planned to make it asap. It was delicious and hearty although I may prefer the regular Coq au Vin slightly. This time I served it over rice instead of just as a soup/stew and I think I prefer this meal just eaten from a bowl with a spoon. In my opinion, the broth is fabulous on its own and no filler is needed. Either way, I highly recommend this meal for a cold night!
1/2 lb thick cut bacon
1 medium onion
2 leeks, white and light green parts only, rinsed thoroughly
5 cloves garlic
5 boneless, skinless chicken thighs
3 bay leaves
10 sprigs of thyme (5 are for garnish)
1 bottle (750 ml) Riesling
10 oz sliced baby bella mushrooms
Salt and pepper, to taste
Chop bacon into small chunks, and fry over medium high heat in a Dutch oven until almost crispy, around 12 minutes. In the meantime, chop up the onion and leeks and mince the garlic.
When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.
Trim the chicken thighs of fat and pat them dry with a paper towel. Salt and pepper them on both sides. Add them to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible. Brown them thoroughly, about 6 minutes on each side.
Add the mushrooms, stir them in evenly, and cook for another 3 minutes.
Add the bay leaves, 5 sprigs of thyme, and the bottle of wine.
Bring to a boil, then turn the heat down to low, cover, and cook for 40 minutes.
Uncover the pot and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.
Serve as a soup or over rice or noodles with fresh thyme from the remaining 5 sprigs sprinkled on top.