Coq au Vin Rosé (Print out)

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 pounds 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 ounces 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 generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown chicken on all sides for approximately 5 minutes per batch until golden. Transfer browned chicken to a plate.
02 - In the same pot, add chopped onions, carrots, and leek slices. Sauté for 4 to 5 minutes until vegetables begin to soften. Add quartered mushrooms and cook for an additional 3 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute more, stirring constantly to incorporate.
04 - If using flour, sprinkle it over the vegetables and stir thoroughly to coat, cooking for 1 minute to remove raw flour taste.
05 - Pour rosé wine into the pot, scraping up caramelized browned bits from the bottom. Return browned chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
06 - Bring mixture to a gentle simmer, then cover and reduce heat to low. Cook for 45 minutes until chicken is very tender and easily pulls from the bone.
07 - Remove and discard bay leaf, thyme, and rosemary. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce reaches a glossy consistency and thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
08 - Transfer chicken and sauce to serving dishes. Garnish with fresh chopped parsley. Serve alongside buttered potatoes, crusty bread, or rice.

# Expert Advice:

01 -
  • The rosé creates a velvety sauce thats elegant without being heavy, perfect when you want French comfort that still feels bright.
  • Browning the chicken first locks in flavor and gives the braising liquid those caramelized bits that make the sauce unforgettable.
  • It looks impressive enough for guests but forgiving enough that you can walk away while it simmers.
02 -
  • Do not skip browning the chicken in batches, crowding the pot creates steam instead of a sear and you lose all that caramelized flavor.
  • Use a wine you genuinely enjoy because if it tastes sharp or overly sweet in the glass, it will taste that way in your sauce.
  • Let the sauce simmer uncovered at the end so the cream thickens naturally and the flavors concentrate instead of tasting watery.
03 -
  • Let the chicken come to room temperature before browning so it cooks more evenly and the skin crisps faster.
  • If the sauce feels too thin at the end, simmer it a few extra minutes uncovered instead of adding cornstarch, which can dull the flavor.
  • A splash of cognac or brandy stirred in just before the cream adds a sophisticated depth that makes people ask what your secret ingredient is.
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