Coq Au Vin Nouveau

Recipe by Mushroom Council

Mark Boughton Photography / styling by Teresa Blackburn

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

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