Coq au Vin Blanc

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 9/16/2020

Fruity, white wine flavors the broth in this new take on a classic chicken dish.

Serve this savory dish with rice, noodles or roasted potatoes.

1 hr 10 min Prep: 10 min Cook: 1 hr
Serves: 4 Save

Ingredients (15)

  • 2 T Olive Oil
  • 4 oz Smoked Lean Deli Ham
  • 8 Bone In, Skin On Chicken Thighs
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup All Purpose Flour
  • 1 Onion
  • 2 Garlic Cloves
  • 8 oz Cremini Mushrooms
  • or 8 oz White Mushrooms
  • 8 oz Shiitake Mushrooms
  • 1 cup White Wine
  • 14 oz Low Sodium Chicken Broth
  • 2 Carrots
  • 2 Celery Stalks
  • 2 Thyme Sprigs
  • or ½ tsp Dried Thyme

Directions

  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.

Oaxacan Negroni

The Bar

Ingredients (5)

  • 1 oz. Casamigos Mezcal Joven
  • 1 oz. Red Italian Bitters
  • 1 oz. Sweet Vermouth
  • 2 Dashes Orange Bitters
  • Charred Grapefruit Peel Garnish
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