Description
Rosé Coq Au Vin is a delightful twist on the classic French dish, featuring tender bone-in chicken thighs and legs marinated in rosé wine and chicken stock. This slow-simmered recipe combines crispy pancetta, earthy cremini mushrooms, sweet pearl onions, and fresh herbs, culminating in a rich, flavorful sauce. Served with toasted sourdough bread, this elegant and hearty meal is perfect for a special dinner or cozy gathering.
Ingredients
Chicken and Marinade
- 2 pounds bone-in chicken thighs and legs
- Kosher salt and pepper, to taste
- 3 cups rosé wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
Cooking Base
- 4 ounces diced pancetta
- 2 tablespoons unsalted butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 large carrots, cut into 1-inch rounds
- 12 ounces cremini mushrooms, sliced
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons brandy
Pearl Onions
- 12 ounces pearl onions, peeled
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
To Serve
- 1 loaf sourdough bread, sliced (or 6 to 8 slices)
- 3 tablespoons chopped fresh parsley
Instructions
- Marinate the Chicken: Season the chicken generously with kosher salt and pepper. Place the chicken in a large bowl and cover it with rosé wine, chicken stock, and fresh thyme sprigs. Cover and refrigerate for at least 2 hours or overnight to infuse flavor.
- Cook the Pancetta: Heat diced pancetta in a large pot or Dutch oven over medium heat. Cook until crispy and the fat renders out, about 10 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain.
- Sear the Chicken: Remove the chicken from the marinade (reserve the marinade) and pat dry. Add the chicken to the pot with rendered pancetta fat, searing each side for 3 to 4 minutes until deeply golden. Remove chicken and set aside.
- Sauté Vegetables: Lower heat to medium-low, add 2 tablespoons butter to the pot. Stir in diced onions, carrots, minced garlic, salt, and pepper. Cook until softened, about 5 minutes. Add mushrooms and continue cooking until tender, about 5 to 6 minutes. Stir in tomato paste and cook for 2 minutes, then add flour and cook for another 2 minutes to form a roux.
- Deglaze and Reduce: Pour in brandy to deglaze the pot, stirring and cooking for 1 to 2 minutes. Add the reserved wine marinade and bring to a boil. Let it cook, stirring often, until reduced by half, approximately 10 to 12 minutes.
- Simmer Chicken: Return chicken and pancetta to the pot. Lower heat to maintain a bare simmer, cover, and cook for 45 to 60 minutes, turning chicken halfway through. Adjust seasoning with salt and pepper as needed.
- Caramelize Pearl Onions: In a separate skillet, melt 1 tablespoon butter over medium heat. Add pearl onions, sugar, and salt. Cook, stirring frequently, until onions are soft and caramelized, about 10 minutes. Add them to the pot with the chicken.
- Toast the Bread: Using the same skillet, add sourdough slices and toast until golden. Add more butter if desired to enhance flavor and crispness.
- Serve: Sprinkle the finished chicken dish with chopped fresh parsley. Serve the coq au vin hot with its sauce and vegetables, accompanied by the toasted sourdough bread for dipping.
Notes
- Marinating the chicken overnight deepens the flavor but 2 hours is sufficient if short on time.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during searing and simmering.
- Carefully peel pearl onions by blanching them in boiling water for 1 minute, then shocking in ice water to loosen skins.
- Brandy can be substituted with cognac or a dry white wine in a pinch.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and serve with gluten-free bread.
- Leftover sauce makes an excellent base for stews or as a rich gravy over roasted meats.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: French
