Coq Au Vin Nouveau

Kitchen 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.

Chicken Coq au Vin
Mark Boughton Photography / styling by Teresa Blackburn

Serve this savory dish with rice, noodles or roasted potatoes.


2 tablespoons olive oil
4 ounces lean smoked ham, chopped
8 chicken thighs, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 medium onion, chopped
2 garlic cloves, minced
8 ounces crimini or white mushrooms, sliced (about 3 cups)
8 ounces shiitake mushrooms
1 cup fruity white wine, such as Sauvignon Blanc
1 (14-ounce) can lower-sodium chicken broth
2 medium carrots, peeled and sliced 1/2-inch thick
2 celery stalks, sliced 1/2-inch thick
2 sprigs fresh thyme, or 1/2 teaspoon dried


  1. Heat oil in a large Dutch oven. Add ham and sauté 5 minutes. Remove.
  2. Sprinkle chicken with salt and pepper and dredge in flour. Cook chicken in same pan until brown. Remove.
  3. 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



Get every new post delivered to your Inbox.

Join 282 other followers