Coq au Vin Rosé (Printable)

Tender chicken braised in rosé wine with cream, mushrooms, and fresh 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
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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • The rosé gives you all the depth of red wine coq au vin but with a lighter, more delicate finish that feels elegant without being heavy.
  • Browning the chicken first creates a layer of flavor in the pot that becomes the backbone of the entire sauce.
  • The cream smooths everything into a silky, glossy coating that clings to every piece of chicken and vegetable.
  • It looks stunning on the plate, with that soft pink hue and flecks of fresh parsley making it dinner party worthy.
02 -
  • Don't skip patting the chicken dry, or it will steam instead of brown, and you will lose that essential caramelized flavor that makes the whole dish work.
  • Use a wine you genuinely enjoy drinking because it reduces and concentrates, so any off flavors will become more pronounced, not less.
  • Let the chicken braise gently over low heat instead of a rolling boil, or the meat will toughen and the sauce will reduce too fast and taste harsh.
03 -
  • Brown the chicken in batches and don't crowd the pot, or the temperature will drop and the skin will steam instead of crisp.
  • Taste the sauce before serving and adjust with a pinch of sugar if the wine is too acidic, or a squeeze of lemon if it feels too flat.
  • Let the dish rest off the heat for 5 minutes before serving so the sauce thickens slightly and clings to the chicken even better.
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