INGREDIENTS
2 tbsp
butter
1/2 tbsp
olive oil
4
chicken legs (thighs and drumsticks attached - or you could do separate thighs and drumsticks and reduce the cooking time by 10 minutes)
2 tbsp
plain/all purpose flour (gluten free flour blend is fine)
salt and pepper
170 g
bacon/pancetta (sliced into thin strips)
1
onion (peeled and finely chopped)
1
leek (chopped)
6
medium brown mushrooms (sliced)
2
garlic cloves (peeled and minced)
500 milliliters
Riesling wine
240 milliliters
chicken stock (use vegetable bouillon for gluten free)
1 pinch
dried thyme
120 milliliters
double/heavy cream
chopped parsley