You are here: Home » Recipes » Coq Au Vin Nouveau Coq Au Vin Nouveau Recipe by Mushroom CouncilKitchen Tested Yield 4 servings Prep 10 mins Cook 60 mins Fruity, white wine flavors the broth in this new take on a classic chicken dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve this savory dish with rice, noodles or roasted potatoes. Ingredients 2 tablespoons olive oil4 ounces lean smoked ham, chopped8 chicken thighs, skinned1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 cup all-purpose flour1 medium onion, chopped2 garlic cloves, minced8 ounces crimini or white mushrooms, sliced (about 3 cups)8 ounces shiitake mushrooms1 cup fruity white wine, such as Sauvignon Blanc1 (14-ounce) can lower-sodium chicken broth2 medium carrots, peeled and sliced 1/2-inch thick2 celery stalks, sliced 1/2-inch thick2 sprigs fresh thyme, or 1/2 teaspoon dried Instructions Heat oil in a large Dutch oven. Add ham and sauté 5 minutes. Remove. Sprinkle chicken with salt and pepper and dredge in flour. Cook chicken in same pan until brown. Remove. Add onion, garlic and mushrooms; sauté 3 minutes. Add wine, chicken broth, carrots, celery, thyme and reserved chicken and ham. Bring to a boil, cover, reduce heat and simmer 25 minutes or until chicken is tender. Remove cover; cook about 10 minutes or until sauce thickens slightly. Recipe courtesy of the Mushroom Council’s Mushroom Channel