Melt the butter and oil together in a large frying pan/skillet. Coat the chicken in 1 tbsp. flour mixed with a pinch of salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan.
Add the pancetta to the pan and cook for a few minutes until the pancetta just starts to look golden at the edges. Add the onions and cook for a further 2-3 minutes. Add the leeks and mushrooms and cook for 2-3 minutes, then add in the garlic. Sprinkle on the remaining 1 tbsp. of flour and stir through.
Add the wine, stock and thyme, stir, then add the browned chicken. Bring to a boil, then then turn down the heat, cover and simmer gently, 35-45 minutes. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked. If not, put the lid back on a cook for a little longer.
Whilst the coq au Reisling is bubbling (about 15 minutes before it's done), cook your pappardelle in boiling water for 8-10 minutes (or according to pack instructions). Drain the pasta in a colander, leaving a couple of tbsp. of water in the pan.
Put the pasta pan back on the heat and add the kale. Place the lid on and allow the kale to wilt for 2-3 minutes, then drain.
Place the pappardelle and kale in four wide-rimmed bowls.
Add the cream to the coq au Riesling, stir and then serve with the pasta and kale. Top with the chopped parsley.
Nutritional Information is per serving, without serving suggestion of pappardelle and greens.