Return to Content

Coq au Vin Nouveau

Coq au Vin Nouveau
1 vote, 5.00 avg. rating (89% score)
by in Mar 2005
Submit a Recipe Image

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.

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Coq au Vin Nouveau

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

    VERY SIMPLE TO MAKE & DELICIOUS!

Leave a Reply

Comments maybe edited for length and clarity.