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1
Heat the oil in a large heavy saucepan (I use our Le Creuset).
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2
Chop the bacon (the fattier the better) into squares and toss into the pan.
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3
Fry on high heat until the bacon is crisp.
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4
Chop the leek finely, discarding the leaves.
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5
Add to the pan with the minced garlic, cook for a minute or so until the leeks soften slightly.
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6
Remove any excess fat from the chicken thighs and toss into the pan, stirring to coat the chicken.
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7
(We always use thighs in this recipe.
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8
I guess you could use breast, but the flavour is just not the same.
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9
If your thighs still have the bone in them, leave it, it will add extra flavour to the dish.)
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10
Toss in the bay leaves, thyme, wine (you can use any dry white wine such as a Chardonnay) and mushrooms.
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11
Season with salt and pepper and mix all together.
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12
Bring to the boil, reduce the heat to low, cover with the lid and simmer gently for anywhere from 50 minutes to an hour.
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13
For the last 10 minutes or so, remove the lid to let the sauce reduce slightly.
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14
When getting ready to serve, break up the chicken with a fork (or you can chop/shred it).
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15
Serve over buttered pappardelle noodles (as they do in Alsace) or mashed potatoes.
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16
Sprinkle with fresh dill.
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17
Goes well with steamed carrots.
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18
Can be made a day ahead, as it tastes even better after being refrigerated for a night and reheated gently on the stove.
