Coq Au Riesling

2 tbsp. garlic infused oil
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill

Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.