Coq au Vin Rosé (Printable)

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

# What You 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 tbsp 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 tbsp tomato paste
10 - 1 tbsp all-purpose flour (optional, for thickening)
11 - 3/4 cup plus 1 tbsp 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 tbsp fresh parsley, chopped

# Directions:

01 - Pat chicken pieces dry with paper towels and season generously with salt and pepper.
02 - 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 browned chicken to a plate.
03 - In the same pot, add onions, carrots, and leek. Sauté for 4-5 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 - Sprinkle flour over the vegetables if using and stir to coat evenly.
06 - Pour rosé wine into the pot, scraping up any browned bits from the bottom. Return chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring to a simmer, cover, and cook gently over low heat for 45 minutes until chicken is very tender.
08 - Remove herb sprigs and bay leaf. Stir in heavy cream and simmer uncovered for 5-10 minutes until sauce is 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.

# Top Tips:

01 -
  • It brings all the elegance of classic French cooking without the heaviness, perfect for warmer months or when you want something special but not too rich.
  • The rosé wine creates a sauce thats silky and nuanced, with a gentle acidity that balances the cream beautifully.
  • Browning the chicken and building layers of flavor in one pot means less cleanup and more time to enjoy the process.
  • It looks stunning on the table, with that gorgeous blush-colored sauce that makes even a weeknight dinner feel like an occasion.
02 -
  • Don't skip browning the chicken, those caramelized bits are where all the deep, savory flavor comes from and they dissolve into the sauce as it simmers.
  • Use a wine you'd actually enjoy drinking, because cooking concentrates the flavors and a cheap, overly sweet rosé will make the whole dish taste off.
  • Keep the heat low during braising, a gentle simmer keeps the chicken tender and prevents the sauce from reducing too quickly or breaking.
  • Taste the sauce before serving and adjust, sometimes it needs a pinch more salt or a crack of black pepper to bring everything into balance.
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking so it browns evenly and cooks through at the same rate.
  • If your sauce seems too thin at the end, remove the chicken and simmer the liquid uncovered for a few extra minutes until it thickens to your liking.
  • Leftover coq au vin tastes even better the next day after the flavors have had time to meld, just reheat gently on the stove.
  • Use a wide, heavy pot so the chicken has room to brown without crowding, which causes steaming instead of caramelizing.
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