Coq Au Vin Nouveau
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 60 mins
Serve this savory dish with rice, noodles or roasted potatoes.
Ingredients
- 2tablespoons olive oil
- 4ounces lean smoked ham, chopped
- 8 chicken thighs, skinned
- 1/2teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 1/2cup all-purpose flour
- 1medium onion, chopped
- 2 garlic cloves, minced
- 8ounces crimini or white mushrooms, sliced (about 3 cups)
- 8ounces shiitake mushrooms
- 1cup fruity white wine, such as Sauvignon Blanc
- 1 (14-ounce) can lower-sodium chicken broth
- 2medium carrots, peeled and sliced 1/2-inch thick
- 2 celery stalks, sliced 1/2-inch thick
- 2sprigs 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
Nutritional Info *per serving
- Glycemic Load .97
- Calories 490
- Fat 21g
- Saturated Fat 5g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 10g
- Cholesterol 115mg
- Sodium 730mg
- Potassium 1020mg
- Carbohydrate 26g
- Fiber 3g
- Sugars 6g
- Protein 41g
- Trans Fat 0
- Vitamin A 110%
- Vitamin C 10%
- Calcium 6%
- Iron 25%
