Coq au Vin Nouveau


Main Dish

Coq au Vin Nouveau

The umami-rich components here are the ham, chicken thighs and broth, mushrooms, wine and carrots. Make the dish a day ahead for better-developed flavor.

2 tablespoons extra-virgin olive oil

4 ounces lean smoked ham, diced medium

8 skinless chicken thighs

Salt and freshly ground pepper

3 tablespoons all-purpose flour or Wondra

1 medium onion, diced medium

4 garlic cloves, minced

1/4 cup minced shallots

1 cup crimini or button mushroom slices (1/3 to 1/2 pound)

1 cup fruity white wine such as sauvignon blanc

14-ounce can low-fat, low-sodium chicken broth

2 medium carrots, peeled and sliced 1/2-inch thick

2 ribs celery, sliced 1/2-inch thick

2 sprigs fresh thyme or 1/2 teaspoon dried

Heat 1 tablespoon of the oil over medium-high in a heavy Dutch oven or skillet with a tight-fitting lid. (Choose a pan big enough to fit the chicken in no more than 2 layers plus the vegetables.) Sauté the ham until browned all over. Remove and reserve, leaving as much oil in the pan as possible.

Liberally season the chicken with salt and pepper and dredge in flour. Add the remaining oil to the pan and heat. Working in batches, brown the chicken well on all sides. Take care not to scorch the flour coating, but do let it get brown. Reserve the chicken with the ham.

Reduce the heat to medium, and add the onion, garlic, shallots and mushrooms to the pan. Sauté, stirring constantly, until tender and fragrant, about 3 minutes. Add the wine, broth, carrots, celery and thyme, and bring to a boil. Return the chicken and ham to the pan. Cover the pot, adjust the heat to maintain a simmer and cook 45 to 50 minutes, until the chicken is very tender and the sauce has thickened. Taste and correct seasoning with salt and pepper.

Arrange chicken and vegetable pieces on a platter, and cover with the sauce. Serve with rice, noodles or roasted potatoes. Makes 4 servings.

Source: Adapted from “The Fifth Taste” by David and Anna Kasabian (Universe, $27.50).

Per serving: 425 calories (42 percent from fat), 19.7 g fat (4.6 g saturated, 9.9 g monounsaturated), 115.5 mg cholesterol, 36.6 g protein, 15.2 g carbohydrates, 1.9 g fiber, 625.3 mg sodium.

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