Return to Content

Coq au Vin Nouveau

by in Mar 2005
Coq au Vin Nouveau
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 40

Yield: 4 servings

Unlike traditional coq au vin, this dish is made with white wine, which makes it a little lighter than the red wine version.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 tablespoons extra-virgin olive oil, divided
  • 4 ounces lean smoked ham, cut into small cubes
  • 8 chicken thighs, skin removed
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons flour
  • 1 large onion, chopped medium
  • 4 cloves garlic, minced
  • 4 shallots, chopped fine (about
  • 1/3 cup)
  • 1-1/2 cups mushrooms, cut into
  • 1/4-inch slices
  • 1-1/2 cups full-flavored dry white wine, such as Sauvignon Blanc
  • 1-1/2 cups chicken stock or broth
  • 2 medium carrots, cut in 1/2-inch disks
  • 1 large stalk celery, cut in 1/2-slices
  • 2 sprigs fresh thyme or 3/4 teaspoon dried thyme
  • Garnish: fresh thyme sprigs


Heat 2 tablespoons olive oil in a large Dutch oven over moderately high heat. Add ham and saut
Updated Monday, March 7th, 2005

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Coq au Vin Nouveau

  1. Jane Higgins-Conti April 1, 2005 at 7:26 am #


Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111