Coq au Riesling

I made a few changes to this dish from Nigella Lawson's column in the New York Times, adding potatoes and shallots, and using prosciutto instead of bacon.

8 ounces lardons or cubed prosciutto
white parts only of 2 large leeks, thinly sliced
1 large shallot, peeled and chopped
8 ounces mushrooms, roughly chopped
10 mini Yukon potatoes, washed but not peeled (the little tiny ones)
10 skinless, boneless chicken thighs
1 bottle riesling wine
1/4 cup chopped Italian parsley

Saute bacon, leeks, shallots, and mushrooms in 2 T olive oil until softened, about 10 minutes. Add chicken pieces and potatoes to pan along with the wine, and bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.

For best results, cool, and refrigerate overnight. Reheat gently over low heat, sprinkle with parsley before serving.

This was really delicious and hit the spot on a cold autumn night. Plus it was a great make-ahead dish. I love that Nigella Lawson's recipes are so practical for family life!

Oh, and we did have the caipirinhas, for Mama Goose!