Chicken with Riesling

• 2 tbsp garlic oil
• 5oz bacon chopped
• 1 leek, finely sliced
• 12 boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 fresh bay leaves
• 10oz oyster mushrooms, torn into strips
• 1 bottle Round Barn Riesling wine
• Salt and freshly ground black pepper
• 1/4 cup heavy cream (optional)
• 1-2 tbsp chopped fresh dill, to serve
• Buttered noodles, to serve

1. Heat the oil in a large wide pan and fry the bacon until crisp.
2. Add the sliced leeks and fry for 1-2 minutes, until softened.
3. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time if you like.
4. To serve, sprinkle with dill and serve with buttered noodles.