Coq au Vin Rosé (Printable)

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

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

# Expert Hints:

01 -
  • The rosé brings a delicate sweetness and bright acidity that feels lighter than the traditional red wine version without losing any depth.
  • It looks stunning on the table, with a pale blush sauce that feels elegant enough for guests but forgiving enough for a regular weeknight.
  • Leftovers taste even better the next day when the cream and wine have fully melded into the chicken.
02 -
  • Don't skip browning the chicken; those caramelized bits on the bottom of the pot become the foundation of your sauce and add a depth you can't fake.
  • If your sauce looks too thin after adding the cream, let it simmer uncovered a little longer, or whisk in a small slurry of flour and water to thicken it without changing the flavor.
  • Remove the herb sprigs before stirring in the cream, because once the sauce is creamy it's much harder to fish them out without making a mess.
03 -
  • If you want extra richness, add a splash of cognac or brandy after browning the chicken and let it sizzle off before adding the wine.
  • For a lighter version, swap half the cream for crème fraîche, which adds tang and body without as much fat.
  • Always taste the sauce at the end and adjust with a pinch of salt or a squeeze of lemon if it needs brightness.
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