Patricia shows you how to make Coq au Riesling, the white wine version of the well known Coq au Vin. This version gives a much different, much more earthy flavour, and is fantastic with rice or a side salad.Ingredients for 450 g buttersplash of olive oil2 onions finely chopped125 g bacon/pancetta sliced into thin strips4 garlic cloves thinly sliced8 chicken pieces on the bone I used 4 thighs and 4 drumsticks250 g portabellini mushrooms sliced500 ml Riesling or dry white wine of your choice250 ml creamsalt & pepper to tastehandful chopped parsleyInstructions1. Melt the butter and oil together in a large pan.2. Brown the chicken pieces all over and remove from the pan.3. Add the onions and bacon and allow to fry until the onions are soft and translucentand the bacon has rendered it's fat.4. Add the garlic and allow to saute for another 30 seconds before removing the mixturefrom the pan (leaving the fat behind).5. Add the mushrooms and allow to fry for 5 minutes.6. Add the onion and bacon mixture along with the browned chicken back to the pan.7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allowto simmer for 15-25 minutes or until the chicken is cooked through.8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook foranother 10 minutes.9. Add the chopped parsley and season to taste.10. Serve with rice, pasta or crusty bread.