Coq Au Vin Nouveau Recipe

2 tablespoons olive oil
4 ounces lean smoked ham, chopped
8 chicken thighs, skinned
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup all-purpose flour
1 medium onion, chopped
2 garlic cloves, minced
8 ounces crimini or white mushrooms, sliced (about 3 cups)
8 ounces shiitake mushrooms
1 cup fruity white wine, such as Sauvignon Blanc
1 (14-ounce) can lower-sodium chicken broth
2 medium carrots, peeled and sliced 1/2-inch thick
2 celery stalks, sliced 1/2-inch thick
2 sprigs fresh thyme, or 1/2 teaspoon dried

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. Serves 4.

Recipe courtesy of the Mushroom Council, www.mushroomcouncil.com

Per serving: 610 calories, 16g fat, 52g prot., 53g carbs., 10g fiber, 1030mg sodium.