Coq au Vin Rosé (Printable)

Tender chicken braised in rosé wine with cream, mushrooms, and herbs for an elegant French-inspired dish.

# 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 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 make it:

01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown chicken pieces on all sides for approximately 5 minutes per batch. Transfer browned chicken to a clean plate.
03 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until vegetables begin to soften. Add quartered mushrooms and continue cooking for an additional 3 minutes.
04 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute more, allowing the paste to caramelize slightly.
05 - If using flour for thickening, sprinkle it over the vegetables and stir well to coat, cooking for 1 minute.
06 - Pour rosé wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Return chicken pieces to the pot along with bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring the mixture to a gentle simmer, then cover the pot. Reduce heat to low and cook for 45 minutes until chicken is exceptionally tender and easily separated from bones.
08 - Remove and discard the bay leaf, thyme, and rosemary sprigs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce achieves a glossy, slightly thickened consistency. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Transfer chicken and sauce to serving plates. Garnish with fresh chopped parsley. Serve immediately with buttered potatoes, crusty bread, or rice.

# Helpful Hints:

01 -
  • The rosé keeps everything light and elegant, not weighed down like the red wine version can be.
  • It looks fancy enough for company but is actually just browning chicken and letting it simmer.
  • The cream at the end turns the sauce into something silky and restaurant-worthy.
  • Leftovers taste even better the next day when the flavors have really settled in.
02 -
  • Don't skip browning the chicken, that's where half the flavor comes from.
  • Use a wine you'd actually drink, because if it tastes off in the glass, it'll taste off in the pot.
  • Let the sauce simmer uncovered at the end or it'll stay too thin and won't cling to the chicken.
03 -
  • Let the chicken come to room temperature before browning so it cooks more evenly.
  • If the sauce breaks after adding cream, whisk in a teaspoon of Dijon mustard to bring it back together.
  • Taste the sauce before serving and don't be afraid to add a pinch of sugar if the wine is too acidic.
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