Coq au Vin Rosé (Printable)

Tender chicken braised in rosé wine with cream, mushrooms, and aromatic herbs for an elegant French meal.

# What You'll 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 tablespoons 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 tablespoons tomato paste
10 - 1 tablespoon all-purpose flour (optional, for thickening)
11 - 3/4 cup plus 1 tablespoon 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 tablespoons fresh parsley, chopped

# How-To:

01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown chicken on all sides until golden, approximately 5 minutes per batch. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until softened. Add quartered mushrooms and cook for an additional 3 minutes until lightly browned.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute more, stirring constantly to prevent burning.
05 - If using flour for thickening, sprinkle it over the vegetables and stir thoroughly to coat all ingredients evenly.
06 - Pour in rosé wine, using a wooden spoon to scrape up all browned bits from the bottom of the pot. Return chicken pieces to the pot and add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce heat to low. Cook for 45 minutes until chicken is very tender and easily separates from the bone.
08 - Remove bay leaf, thyme sprigs, and rosemary sprig from the pot. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce becomes slightly thickened and glossy. Adjust seasoning with additional salt and pepper as needed.
09 - Transfer chicken and sauce to serving dishes. Garnish with freshly chopped parsley. Serve immediately with buttered potatoes, crusty bread, or rice.

# Expert Advice:

01 -
  • The rosé keeps everything light and fragrant instead of that deep, wine-soaked heaviness you sometimes get with the classic version.
  • It looks elegant enough for company but uses simple ingredients you probably already have around.
  • The cream pulls everything together into this glossy, dreamy sauce that clings to every bite.
  • Browning the chicken first creates those caramelized bits that become the soul of the sauce.
02 -
  • Don't skip the browning step, those caramelized bits on the bottom of the pot become the foundation of your sauce.
  • If your rosé is very dry or acidic, add a pinch of sugar to balance it out before you add the cream.
  • Let the chicken rest in the sauce for a few minutes before serving so it soaks up even more flavor.
03 -
  • Use a Dutch oven with a heavy bottom so the heat distributes evenly and nothing scorches during the long braise.
  • If your sauce isn't thickening after adding the cream, let it simmer uncovered a bit longer or mash one of the carrots into the liquid to help it along.
  • Always taste before serving and don't be shy with the pepper, it wakes up all the other flavors.
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