Coq au Vin Rosé (Printable Version)

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

# What You'll Need:

→ Poultry

01 - 3.25 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

# Directions:

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 or heavy pot over medium-high heat. Working in batches, brown chicken on all sides for approximately 5 minutes per batch. Transfer browned chicken to a plate.
03 - In the same pot, add onions, carrots, and leek. Sauté for 4 to 5 minutes until softened. Add 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 constantly.
05 - If using flour, sprinkle it over the vegetables and stir thoroughly to coat all ingredients evenly.
06 - Pour rosé wine into the pot while scraping up any browned bits from the bottom. Return chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring mixture to a simmer, cover with a lid, and cook gently over low heat for 45 minutes until chicken is very tender and easily pulls from the bone.
08 - Remove bay leaf and herb sprigs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce achieves a slightly thickened, glossy consistency. Taste and adjust seasoning as needed.
09 - Divide chicken pieces and sauce among serving bowls. Garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The rosé brings a delicate, slightly fruity base that feels sophisticated without being heavy.
  • Everything cooks in one pot, so cleanup is mercifully simple even after an elegant meal.
  • The cream smooths out the wine into a glossy sauce that clings to every bite of tender chicken.
  • It looks impressive enough for guests but forgiving enough for a weeknight if you start early.
02 -
  • Do not skip drying the chicken, wet skin will never brown properly and you'll lose that deep flavor foundation.
  • Use a wine you'd actually drink, because cooking concentrates both good and bad flavors.
  • If the sauce looks too thin at the end, let it simmer uncovered a few extra minutes, it will thicken as it reduces.
  • Remove the herbs before adding cream or they become harder to fish out and can leave bitter bits behind.
03 -
  • A splash of cognac or brandy added with the wine deepens the complexity and adds a subtle warmth.
  • If you want a richer sauce, use half chicken stock and half rosé instead of all wine.
  • For a lighter version, swap the heavy cream for crème fraîche or half-and-half, it won't be as silky but still delicious.
  • Always taste the sauce after adding cream, the salt level can shift once the dairy goes in.
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