COQ AU RIESLING

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1¼ HOURS

8 ½ cup 20

1 half bone-in skin-on chicken thighs (about 1.5 kg) diced thick-cut bacon or pancetta small button mushrooms, or 5 large button mushrooms, quartered red onion, cut in wedges lemon, cut in ¼-inch slices 1 tsp 1 cup 1 cup 2 tbsp 2

8

1 each salt and pepper Riesling

35% cream

Dijon mustard large cloves garlic, minced sprigs fresh thyme

540 ml can no-salt-added cannellini or white beans, drained and rinsed

Preheat oven to 400°F. Place chicken, skin side up, in roasting pan. Arrange bacon, mushrooms, red onion and lemon around chicken; sprinkle with salt and pepper. Roast until bacon is crisp, 25 to 30 minutes.

Meanwhile, in liquid measure, whisk together wine, cream, mustard and garlic.

Remove pan from oven; pour wine mixture around chicken (avoiding skin). Gently stir in thyme and beans; roast until sauce is thickened and chicken is browned, 30 to 40 minutes. Discard thyme; serve chicken over rice or couscous.

PER EACH OF 8 SERVINGS about 530 cal, 30 g pro, 39 g total fat (14 g sat. fat), 16 g carb (4 g dietary fibre, 3 g sugar), 154 mg chol, 535 mg sodium, 619 mg potassium. % RDI: 7% calcium, 21% iron, 14% vit A, 17% vit C, 7% folate.