Coq Au Vin Nouveau

By daviddsg

Ingredients

• 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

Preparation

Step 1

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