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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

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.