Save A neighbor once brought me a bottle of rosé she didn't know what to do with, and I stood there holding it, thinking about coq au vin but lighter, softer, something that felt more like spring. I threw chicken into the pot with whatever vegetables I had and let the wine do its work. The kitchen smelled floral and rich at the same time, and by the time dinner was ready, I realized I'd stumbled onto something I'd make again and again. It's become my go-to when I want something elegant but not heavy, something that feels special without trying too hard.
I made this for a small dinner party once, and everyone kept asking what restaurant I'd ordered from. The truth is I was running late and threw it all together in under two hours, most of which was just the pot doing its thing on the stove. One friend even scraped her plate with bread and looked genuinely sad when it was gone. That's when I knew this recipe had earned a permanent spot in my rotation.
Ingredients
- Bone-in, skin-on chicken pieces: The bones add so much flavor to the sauce, and the skin crisps up beautifully when you brown it first.
- Dry rosé wine: This is the star, so don't use anything too sweet or you'll throw off the balance.
- Olive oil: Just enough to get a good sear on the chicken without making things greasy.
- Onion, garlic, carrots, leek: These build the aromatic base and soften into the sauce, adding sweetness and depth.
- Cremini or button mushrooms: They soak up the wine and release their earthy flavor into every bite.
- Tomato paste: A small amount deepens the color and adds a subtle umami backbone.
- All-purpose flour: Optional, but it helps thicken the sauce if you like it a bit more luscious.
- Heavy cream: Stirred in at the end, it turns the braising liquid into a glossy, velvety sauce.
- Bay leaf, thyme, rosemary: Classic French herbs that perfume the whole dish as it simmers.
- Fresh parsley: A bright, fresh finish that cuts through the richness.
Instructions
- Season and prep the chicken:
- Pat each piece dry with paper towels so the skin browns instead of steams. Season generously with salt and pepper on both sides.
- Brown the chicken:
- Heat the olive oil until it shimmers, then add chicken skin-side down and let it sizzle undisturbed for about 5 minutes until golden. Flip and brown the other side, then set aside.
- Cook the vegetables:
- In the same pot with all those lovely browned bits, toss in the onions, carrots, and leek, stirring until they soften and start to smell sweet. Add the mushrooms and let them release their moisture and shrink down.
- Add garlic and tomato paste:
- Stir in the garlic until fragrant, then the tomato paste, letting it cook for a minute to lose its raw edge.
- Thicken with flour:
- If you want a thicker sauce, sprinkle the flour over the vegetables and stir to coat everything evenly.
- Deglaze with rosé:
- Pour in the wine and scrape up all the caramelized bits stuck to the bottom. Nestle the chicken back in, add the herbs, and bring everything to a gentle simmer.
- Braise the chicken:
- Cover the pot and let it cook low and slow for 45 minutes until the chicken is fall-apart tender and the sauce has reduced a bit.
- Finish with cream:
- Fish out the herb sprigs and bay leaf, then stir in the cream and let it simmer uncovered for 5 to 10 minutes until the sauce thickens and turns glossy. Taste and adjust the salt and pepper.
- Serve:
- Plate the chicken with plenty of sauce and vegetables, then scatter fresh parsley over the top.
Save I served this once with buttered potatoes and a simple green salad, and my partner looked up mid-bite and said it tasted like we were sitting in a bistro somewhere in Provence. I hadn't even told him I was experimenting with rosé instead of red. That quiet moment of surprise, that's what cooking is really about.
What to Serve It With
This dish begs for something to soak up the sauce. I usually go with buttered fingerling potatoes or a pile of crusty bread torn into chunks. Rice works too, especially if you want something neutral that lets the rosé sauce shine. A crisp green salad with a lemony vinaigrette on the side balances the richness and makes the whole meal feel complete.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, and sometimes I think it's even better the next day. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. Avoid the microwave if you can, it can make the chicken rubbery.
Make It Your Own
I've made this with half rosé and half chicken stock when I wanted to stretch the wine, and it still turned out delicious. You can also add a splash of cognac or brandy right after deglazing for a deeper, more complex flavor. If you're avoiding gluten, just skip the flour and let the sauce reduce a bit longer, or use a cornstarch slurry at the end.
- Swap heavy cream for crème fraîche if you want a slight tang.
- Add pearl onions or bacon lardons for a more traditional coq au vin feel.
- Use bone-in chicken breasts if that's what you have, just reduce the braising time to about 30 minutes.
Save This is the kind of dish that makes you feel capable in the kitchen, like you've mastered something quietly impressive. I hope it becomes one of those recipes you return to when you want to feel a little fancy without the fuss.
Recipe Questions & Answers
- → Can I use boneless chicken instead of bone-in pieces?
While bone-in pieces are recommended for maximum flavor and tenderness, you can use boneless thighs. Reduce cooking time to 30-35 minutes to prevent drying out.
- → What type of rosé wine works best for this dish?
Choose a dry rosé wine with good acidity, avoiding sweet varieties. Provence-style rosé or a dry Spanish rosado work beautifully for braising.
- → Can I prepare this dish ahead of time?
Yes, this dish actually improves when made a day ahead. Prepare through step 7, refrigerate, then reheat gently and add cream before serving.
- → How can I make the sauce thicker without flour?
Simmer the sauce uncovered for a longer period to reduce and concentrate it naturally, or add a cornstarch slurry for a gluten-free thickening option.
- → What can I substitute for heavy cream?
Crème fraîche adds tangy richness, while half-and-half offers a lighter option. For dairy-free, try coconut cream, though it will alter the traditional flavor profile.
- → Why brown the chicken first?
Browning develops deep caramelized flavors through the Maillard reaction and creates fond (browned bits) in the pot that enriches the sauce when deglazed with wine.