Chicken with Riesling, leek and mushrooms

I needed a new recipe for chicken. One that would last for the next day if possible without the chicken going dry. This is one of  Nigella’s  Express recipes. The chicken  was all cooked in Riesling wine.  We just happened to have Riesling so I cannot tell you if another white wine would make a difference. Probably not,  if the taste of the wine is somewhat  fruity and flowery. The recipe came out beautiful and was liked by the entire family. I served it with pasta farfalle.  Despite the somewhat  gourmet look, this is a quick and easy recipe.  Here’s how I made it.



  • butter
  • 2 cubes garlic pulp
  • bacon bits (indeed I used pastrami bits because that’s all  I had but I vote strongly for bacon)
  • 4 chicken breasts cut in cubes (Nigella wants thighs but I didn’t have any)
  • 1 leek, well washed and thinly sliced
  • 4 cups sliced mushrooms
  • 3  bay leaves
  • almost a bottle of Riesling wine
  • salt and pepper
  • heavy cream
  • dill for serving

How to make: Heat the butter. Saute the bacon, the garlic and the leek, all at once.   Add the chicken, mushrooms, bay leaves, salt and pepper. Lower the heat and cook covered for about an hour.  When you are ready to serve, stir in heavy cream and cook for a few more minutes.  Below you can see it served with pasta farfalle.

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