Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce. I have taken the liberty to embellish this recipe to make it a bit more user friendly. Enjoy!
In pot, cook proscuitto for 3 minutes in olive oil, garlic and Italian seasoning.
Remove proscuitto from pan. Add olive oil to pan. Generously salt and pepper skinless chicken and brown in skillet. Remove chicken to a side plate.
In remaining fat, sauté the mushrooms, shallots, salt and pepper, thyme, flour, parsley, chili powder. Add the white wine and cook on med-hi for several minutes. Then add vegetable stock, capers and butter. Bring to boil. Reduce heat and add chicken. Cover and simmer for at least an hour. Add cream and stir.