Oven-Poached Salmon with Fennel Thyme Salt
Coq Au Vin Nouveau
Fruity, white wine flavors the broth in this new take on a classic chicken dish.
70
4 servings
Serve this savory dish with rice, noodles or roasted potatoes.
Ingredients
-
2 tablespoons olive oil
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4 ounces lean smoked ham, chopped
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8 chicken thighs, skinned
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup all-purpose flour
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1 medium onion, chopped
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2 garlic cloves, minced
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8 ounces crimini or white mushrooms, sliced (about 3 cups)
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8 ounces shiitake mushrooms
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1 cup fruity white wine, such as Sauvignon Blanc
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1 (14-ounce) can lower-sodium chicken broth
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2 medium carrots, peeled and sliced 1/2-inch thick
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2 celery stalks, sliced 1/2-inch thick
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2 sprigs fresh thyme, or 1/2 teaspoon dried
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
Nutritional Info (per serving)
- Calories 490
- Fat 21g
- Saturated Fat 5g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 10g
- Cholesterol 115mg
- Sodium 730mg
- Potassium 1020mg
- Carbohydrates 26g
- Fiber 3g
- Sugars 6g
- Protein 41g
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