Melt the butter and oil together in a large frying pan/skillet.
2 tbsp butter, ½ tbsp olive oil
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.
4 chicken legs, 2 tbsp plain (all-purpose) flour, Pinch of salt and pepper
Add the pancetta to the pan and cook for a few minutes until the pancetta just starts to look golden at the edges.
170 g (6 oz) bacon/pancetta
Add the onions and cook for a further 2-3 minutes.
1 onion
Add the leek and mushrooms and cook for 2-3 minutes, then add in the garlic. Sprinkle on the remaining 1 tbsp. of flour and stir through.
1 leek, 6 medium brown mushrooms, 2 garlic cloves
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.
500 ml (2 cups + 4 tsp) Riesling wine, 240 ml (1 cup) chicken stock, a Pinch of dried thyme
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.
120 ml (1/2 cup) double/heavy cream, handful chopped parsley
Notes
Nutritional Information is per serving, without serving suggestion of pappardelle and greens.