Coq au Vin Rosé (Printable)

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

# 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 Make It:

01 - Pat chicken pieces dry and season with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown chicken on all sides in batches, about 5 minutes per batch. Transfer chicken to a plate.
03 - In the same pot, add onions, carrots, and leek. Sauté for 4 to 5 minutes until softened. Add mushrooms and cook another 3 minutes.
04 - Stir in garlic, cook for 1 minute. Add tomato paste and cook for 1 minute more.
05 - Sprinkle flour (if using) over vegetables and stir to coat.
06 - Pour in rosé wine, scraping up browned bits from the pot. Return chicken to the pot. Add bay leaf, thyme, and rosemary.
07 - Bring to a simmer, cover, and cook gently over low heat for 45 minutes until chicken is very tender.
08 - Remove herbs. Stir in cream and simmer uncovered, 5 to 10 minutes, until sauce is slightly thickened and glossy. Adjust seasoning to taste.
09 - Serve chicken and sauce garnished with fresh parsley.

# Expert Tips:

01 -
  • The rosé creates a lighter, more elegant sauce than traditional coq au vin without losing any of the richness.
  • Everything cooks in one pot, so cleanup is easy even though it tastes like you spent hours in the kitchen.
  • The chicken becomes so tender it practically falls off the bone after braising in wine and cream.
  • It feels fancy enough for guests but forgiving enough for a weeknight once you get the rhythm down.
02 -
  • Don't skip browning the chicken in batches, because overcrowding the pot will steam the skin instead of crisping it and you'll lose all that flavor.
  • Use a dry rosé, not a sweet one, or your sauce will taste like dessert instead of dinner.
  • Let the chicken braise gently on low heat, not a rolling boil, or the meat will toughen instead of becoming tender.
03 -
  • Add a splash of cognac or brandy when you deglaze with the wine for an extra layer of warmth and complexity.
  • If your sauce is too thin at the end, remove the chicken and simmer the liquid uncovered until it reduces to your liking.
  • Use crème fraîche instead of heavy cream for a tangy, slightly lighter finish that still feels luxurious.
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