Coq au Vin Rosé (Printable)

Chicken braised in rosé wine with cream, mushrooms, and herbs. A lighter French classic ready in 90 minutes.

# What You'll Need:

→ Poultry

01 - 3.25 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

# Directions:

01 - Pat chicken pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides in batches, approximately 5 minutes per batch. Transfer browned chicken to a plate and set aside.
02 - In the same pot, add chopped onions, carrots, and leek. Sauté for 4-5 minutes until softened. Add quartered mushrooms and cook for an additional 3 minutes until golden.
03 - Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 1 additional minute, stirring constantly to combine with vegetables.
04 - If using flour, sprinkle it over the vegetables and stir to coat evenly. Pour in rosé wine, scraping up any browned bits adhered to the pot bottom. Return the seared chicken to the pot.
05 - Add bay leaf, thyme sprigs, and rosemary sprig to the pot. Bring liquid to a gentle simmer, cover with lid, and cook over low heat for 45 minutes until chicken is exceptionally tender.
06 - Remove and discard herb sprigs. Stir in heavy cream and simmer uncovered for 5-10 minutes until sauce achieves a glossy, slightly thickened consistency. Adjust seasoning with salt and pepper as needed.
07 - Transfer chicken and sauce to serving plates or a platter. Garnish with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The rosé keeps everything bright and elegant without losing any of the deep, cozy richness you crave in a braise.
  • It looks stunning on the table, with that pale pink sauce clinging to golden chicken skin.
  • You get all the sophistication of French cooking without needing a culinary degree or hard to find ingredients.
  • Leftovers taste even better the next day after the flavors marry overnight in the fridge.
02 -
  • Do not skip browning the chicken, that caramelized skin and the fond left behind are what make the sauce taste like it simmered all day in a French country kitchen.
  • Use a dry rosé, not a sweet one, or your sauce will taste more like dessert than dinner.
  • If your sauce looks too thin after adding the cream, just let it simmer uncovered a few extra minutes until it reaches the consistency you want.
03 -
  • For an even richer flavor, add a splash of cognac or brandy right after you brown the chicken and let it flame off before adding the vegetables.
  • If you want a deeper color, use half rosé and half chicken stock instead of all wine, which also tames the acidity a bit.
  • Always taste your sauce before serving and adjust the seasoning, a pinch of salt or a crack of black pepper at the end can make all the difference.
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