Coq Au Vin Nouveau

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.


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


  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

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%