Coq au Vin Rosé (Printable)

Tender chicken braised in rosé wine with cream, mushrooms, and herbs. A lighter French classic.

# 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 with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces in batches for approximately 5 minutes per batch until golden on all sides. Transfer to a plate and set aside.
03 - In the same pot, add chopped onions, carrots, and leek slices. Sauté for 4 to 5 minutes until softened. Add quartered mushrooms and cook for an additional 3 minutes.
04 - Add minced garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute more, stirring continuously.
05 - Sprinkle flour over the vegetables if using for thickening, and stir to coat evenly.
06 - Pour in rosé wine, scraping up the browned bits from the bottom of the pot with a wooden spoon. Return the seared chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring the liquid to a simmer, cover the pot, and cook gently over low heat for 45 minutes until the chicken is very tender and cooked through.
08 - Remove the bay leaf, thyme, and rosemary sprigs from the pot. Stir in the heavy cream and simmer uncovered for 5 to 10 minutes until the sauce is slightly thickened and glossy. Adjust seasoning with salt and pepper as needed.
09 - Transfer chicken and sauce to serving plates. Garnish with fresh chopped parsley. Serve with buttered potatoes, crusty bread, or rice.

# Expert Advice:

01 -
  • The rosé creates a delicate, almost floral sauce that feels special without being overly rich or wintery.
  • Its impressive enough for guests but forgiving enough that you can chat and sip wine while it simmers away.
  • Leftovers somehow taste even better the next day when all those flavors have had time to become friends.
02 -
  • Do not skip browning the chicken properly, even though it takes time, because those caramelized bits are the foundation of the entire sauce.
  • Keep the heat low during braising or the chicken will toughen and the cream might separate when you add it later.
  • Remove the herbs before adding cream, or they'll be impossible to fish out once the sauce is creamy and you'll be picking rosemary needles off your tongue.
03 -
  • Use a mix of dark and white meat if you prefer, but thighs and drumsticks stay juicier and more tender during the long braise.
  • Add a splash of cognac or brandy after browning the chicken for a subtle, sophisticated depth that makes people wonder what your secret is.
  • If the sauce seems too thin at the end, remove the chicken and simmer the liquid a few extra minutes uncovered until it coats the back of a spoon.
  • For a lighter version, swap half the cream for crème fraîche, which adds tang and richness without quite as much fat.
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