Bottle of Red, Bottle of White ... Either Works

Do you ever have those nights when you wish you could just walk in the door with dinner ready and waiting for you? I definitely do. No fishing around the pantry for ingredients or running back out the store for that one crucial piece of the recipe that you mistakenly thought you had.

While there is no promise of a personal chef in my future, there are ways to cook sophisticated, fresh meals with whatever is in the pantry or fridge. I'm not that great at this, but Nigella Lawson does this very well. Tonight I made her version of coq au vin, which actually calls for Riesling instead of the red wine traditionally associated with this dish. I didn't have exactly what the recipe called for, so substituted with items I had onhand.

Coq Au Riesling
slightly adapated from Nigella Lawson's original recipe

2 tablespoons olive oil
2 cloves of garlic, minced
1 cup cubed bacon
1 leek, finely sliced
2 pounds chicken breasts, each cut in half
1 750-ml bottle Riesling wine
4 cups button mushrooms, sliced
3 bay leaves
Salt and pepper to taste
1–2 tablespoons freshly chopped dill

1. Heat the oil and garlic in a large skillet and fry the bacon until crisp.


2. Add the sliced leek and soften it with the bacon for a minute or so.


3. Tip in the chicken, wine, mushrooms and bay leaves.


4. Season with salt and pepper and bring to a boil, cover the pan, and simmer gently for 30–40 minutes.


5. Serve sprinkled with dill on a bed of noodles.

**Updated 3/24/08**
Six servings
Weight Watchers = 9 points per serving