I made a few changes to this dish from Nigella Lawson's column in the New York Times, adding potatoes and shallots, and using prosciutto instead of bacon.
8 ounces lardons or cubed prosciutto white parts only of 2 large leeks, thinly sliced 1 large shallot, peeled and chopped 8 ounces mushrooms, roughly chopped 10 mini Yukon potatoes, washed but not peeled (the little tiny ones) 10 skinless, boneless chicken thighs 1 bottle riesling wine 1/4 cup chopped Italian parsley
Saute bacon, leeks, shallots, and mushrooms in 2 T olive oil until softened, about 10 minutes. Add chicken pieces and potatoes to pan along with the wine, and bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
For best results, cool, and refrigerate overnight. Reheat gently over low heat, sprinkle with parsley before serving.
This was really delicious and hit the spot on a cold autumn night. Plus it was a great make-ahead dish. I love that Nigella Lawson's recipes are so practical for family life!
Oh, and we did have the caipirinhas, for Mama Goose!
A zaguán is the entryway into a house. In typical Andalusian houses, the zaguán is a smallish, dark passage inside the doorway that leads in turn to the larger, light-filled interior patio. In Seville, in the heat of summer, zaguán doors are left open so that passersby can take refuge from the sun and heat for a moment before continuing on their way.
We live in the Sunset district of San Francisco, where the fog wins out over the sun most days, and the search for refuge from the heat is a distant memory. Even so, we would like to share our home with you and our stories of growing up in Seville and growing up in San Francisco.