Coq Au Riesling

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 ounces sliced bacon, sliced crosswise into 1-inch pieces

3 medium onions, peeled and roughly chopped

10 chicken thighs, with skin and bone

8 ounces button mushrooms, halved

2 or 3 garlic cloves, peeled and minced

¼ cup chopped Italian parsley

3 tablespoons chopped tarragon

1 bottle dry or off-dry riesling wine (750 ml)

Directions at cooking.nytimes.com

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