Coq au Vin Rosé (Print Version)

Chicken braised in rosé wine with mushrooms, cream, and herbs for an elegant French main dish.

# What You Need:

→ Poultry

01 - 3 1/4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

→ Marinade & Sauce

02 - 2 cups dry rosé wine
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 carrots, peeled and sliced
07 - 7 oz cremini or button mushrooms, quartered
08 - 1 small leek, white and light green parts, sliced
09 - 2 tbsp tomato paste
10 - 1 tbsp all-purpose flour, optional for thickening
11 - 3/4 cup plus 1 tbsp heavy cream
12 - 1 bay leaf
13 - 4 sprigs fresh thyme
14 - 1 sprig fresh rosemary
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Pat chicken pieces dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches to avoid crowding, brown chicken on all sides until golden, approximately 5 minutes per batch. Transfer to a plate and set aside.
02 - In the same pot, add chopped onions, carrots, and leek. Sauté for 4 to 5 minutes until softened and translucent. Add mushrooms and cook for an additional 3 minutes until lightly browned.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute more, stirring constantly to combine with vegetables.
04 - If using flour for thickening, sprinkle it over the vegetables and stir thoroughly to coat evenly, cooking for 1 minute.
05 - Pour rosé wine into the pot, using a wooden spoon to scrape up browned bits from the bottom. Return seared chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig, distributing evenly.
06 - Bring liquid to a simmer, then cover the pot and reduce heat to low. Cook gently for 45 minutes until chicken is very tender and easily pulls from the bone.
07 - Remove bay leaf and herb sprigs from the pot. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce reaches desired consistency and develops a glossy appearance. Adjust seasoning with salt and pepper as needed.
08 - Transfer chicken pieces to serving bowls or plates. Spoon sauce and vegetables over chicken. Garnish with fresh chopped parsley and serve immediately.

# Expert Hints:

01 -
  • It feels fancy enough for guests but forgiving enough that you can chat and sip wine while it simmers.
  • The rosé keeps everything light and springlike, even in the dead of winter.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Don't skip drying the chicken; wet skin steams instead of browns and you'll miss out on all that flavor.
  • If your sauce looks too thin at the end, let it simmer uncovered a bit longer or mash a few of the cooked vegetables into it to thicken naturally.
  • Taste the rosé before you cook with it because a sweet or oaky wine will throw off the whole balance.
03 -
  • Use a mix of dark and white meat if you like, but keep the skin on for maximum flavor and richness.
  • If the sauce breaks after adding cream, whisk in a teaspoon of cold butter off the heat to bring it back together.
  • Always taste before serving because the wine's acidity can vary and you might need an extra pinch of salt or a tiny bit of sugar to balance it out.
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