Coq au Vin Rosé (Print)

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

# 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 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

# Directions:

01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown chicken pieces on all sides until golden, approximately 5 minutes per batch. Transfer browned chicken to a clean plate and set aside.
03 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until vegetables begin to soften. Add quartered mushrooms and cook for an additional 3 minutes.
04 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute more, allowing it to caramelize slightly.
05 - If using flour, sprinkle it over the vegetables and stir to coat evenly, cooking for 1 minute.
06 - Pour rosé wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Return chicken pieces to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring mixture to a gentle simmer, cover with a lid, and cook over low heat for 45 minutes until chicken is very tender and easily pierces with a fork.
08 - Remove and discard herb sprigs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce becomes slightly thickened and glossy. Adjust seasoning with additional salt and pepper as needed.
09 - Transfer chicken and sauce to serving dishes. Garnish with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It trades the heaviness of red wine for something brighter and more delicate without losing any richness.
  • The cream makes the sauce silky and forgiving, so you don't have to worry about it tasting too sharp or thin.
  • You can make it on a weeknight and still feel like you cooked something special.
  • Leftovers taste even better the next day once everything has settled into itself.
02 -
  • Don't rush the browning step, those golden bits on the pot are what give the sauce its deep, savory flavor.
  • If the sauce looks too thin after adding cream, just let it simmer a few extra minutes uncovered until it coats the back of a spoon.
  • Use a wine you enjoy drinking, because cooking concentrates its flavor and a bad wine will make the whole dish taste off.
03 -
  • Brown the chicken in batches so the pot stays hot enough to create a real sear, crowding it will just steam the meat.
  • Remove the herb sprigs before stirring in the cream, otherwise they'll break apart and leave bits floating in the sauce.
  • Let the dish rest for five minutes before serving so the sauce thickens slightly and clings to the chicken better.
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