Coq Au Vin Rosé

Let's Cook

1. Step 1.

   Heat the oven to 350°F. Heat a large Dutch oven over medium heat. Add 4 ounces pancetta (cut into ½-inch pieces) and 2 teaspoons olive oil; cook until the pancetta is browned, about 3 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate.

2. Step 2.

   Pat the chicken pieces (from a 3½- to 4-pound chicken, cut into 10 pieces) very dry with paper towels. Season with ½ teaspoon each salt and pepper. Add the chicken, skin side down, to the Dutch oven and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

3. Step 3.

   Increase the heat to medium-high. Add 1 pound quartered cremini mushrooms to the pot and cook, tossing only twice, until browned, 6 to 8 minutes. Reduce the heat to medium-low. Add 2 finely chopped medium onions, 2 halved and sliced leeks (white and light green parts only), and 2 pressed garlic cloves; cook, stirring occasionally, until light golden brown and tender, 6 to 7 minutes.

4. Step 4.

   Sprinkle the vegetables with 2 tablespoons all-purpose flour and cook, stirring, for 1 minute. Pour in 1 bottle (750 ml) dry rosé wine and bring to a simmer. Stir in ½ cup low-sodium chicken broth, 2 tablespoons Dijon mustard, 6 thyme sprigs, and 2 bay leaves.

5. Step 5.

   Return the chicken and pancetta to the Dutch oven. Cover, transfer to the oven, and cook until the chicken is fork-tender, about 1½ hours. Remove from the oven, discard the thyme sprigs and bay leaves, and sprinkle with ¼ cup chopped fresh tarragon.