1 author: Nigella Lawson FoodNetwork 2007
2 directions: 'Heat the oil in a casserole or large wide pan and fry the lardoons
4 until crisp. Add the sliced leeks and soften them with the lardoons
6 for a minute or so. Tip in the chicken thighs, bay leaves, torn
8 mushrooms and wine. Season with salt and pepper and bring to a boil,
10 cover the pan and simmer gently for an hour. Like all stews, this
12 tastes its mellowest best if you let it get cold and then reheat it
14 the next day. But it’s no hardship to eat straight off. Whichever,
16 serve sprinkled with dill and with some buttered noodles, if using.'
24 name: bacon lardoons (1-4” pieces)
31 name: leek, finely sliced
38 name: chicken, skinless or 2¾ lb. thigh fillets
52 name: (4 C.) oyster mushrooms, torn into strips
80 name: dill leaves, freshly chopped
87 name: buttered noodles, optional