Coq au Vin Rosé (Printable)

Chicken braised in rosé wine with cream, mushrooms, and herbs for an elegant French main dish.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides in batches, approximately 5 minutes per batch. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until softened. Add quartered mushrooms and cook for an additional 3 minutes.
04 - Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 1 minute more, stirring to combine well.
05 - Sprinkle flour over vegetables if using, and stir thoroughly to coat all vegetables evenly.
06 - Pour rosé wine into the pot, scraping up 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 liquid to a simmer, cover the pot, and cook gently over low heat for 45 minutes until chicken is very tender and easily pulls from the bone.
08 - Remove herb sprigs from the pot. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce becomes slightly thickened and glossy. Adjust seasoning with salt and pepper to taste.
09 - Transfer chicken and sauce to serving plates. Garnish with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Elegant Flavor: The rosé wine provides a brighter, more nuanced acidity compared to traditional red wine.
  • Tender Texture: Slow-braising ensures the chicken is incredibly succulent and flavorful.
  • Versatile: It is naturally gluten-free (when omitting flour) and fits perfectly into a sophisticated dinner party menu.
02 -
  • Deglazing: Be sure to scrape all the browned bits from the bottom of the Dutch oven when adding the wine; this is where the deep umami flavor lives.
  • Herb Management: Removing the woody herb sprigs before adding the cream ensures a smooth texture and professional presentation.
  • Sauce Consistency: If the sauce is too thin, simmer it uncovered for a few extra minutes after adding the cream to reach your desired thickness.
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