Inspired by Nigella, who suggests using an entire bottle of wine (!) but I used only 1 1/2 cups and drank the rest.
1 tbsp. olive oil
2 oz. bacon lardons (ends & pieces)
1 cup finely diced leeks
2 cups chopped cooked chicken meat (yes, another use for our Julia Child-style roast chicken leftovers)
2 bay leaves
1 package mushrooms, brushed and sliced
1 1/2 cups riesling
1 splash of double cream
1/2 package egg noodles, cooked and buttered
Heat the oil in a large cast iron pan and fry the lardons until crisp. Add the leek cook until soft. Add the chicken, wine, mushrooms and bay leaves. Add salt and pepper and bring to a boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Serve over buttered noodles. Serves 6.