Coq Au Vin Rosé
- 45m Prep Time
- 1h Cook Time
- 2h Ready In
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A classic French braised chicken dish made with dry rosé wine, mushrooms, pancetta, and fresh tarragon. The chicken is browned then slowly cooked in the oven until tender.
Ingredients
- 113 g pancetta cut into ½-inch pieces
- 9.86 ml olive oil
- 1 3½- to 4-pound chicken cut into 10 pieces
- Kosher salt and pepper
- 454 g cremini mushrooms quartered
- 2 medium onions finely chopped
- 2 leeks (white and light green parts only) halved and sliced
- 2 garlic cloves pressed
- 29.6 ml all-purpose flour
- 1 dry rosé wine
- 118 ml low-sodium chicken broth
- 29.6 ml Dijon mustard
- 6 sprig thyme
- 2 bay leaves
- 59.1 ml fresh tarragon chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 132 mg
- Iron: 2.74 mg
- Magnesium: 28.1 mg
- Phosphorus: 186 mg
- Potassium: 632 mg
- Zinc: 1.59 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 9.86 ml olive oil
- Kosher salt and pepper
- 29.6 ml all-purpose flour
- 1 dry rosé wine
- 118 ml low-sodium chicken broth
- 29.6 ml Dijon mustard
- 6 sprig thyme
- 2 bay leaves
Prepare
- 113 g pancetta, cut into ½-inch pieces
- 1 3½- to 4-pound chicken, cut into 10 pieces
- Quarter 454 g cremini mushrooms
- 2 medium onions, finely chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 garlic cloves, pressed
- Chop 59.1 ml fresh tarragon
Let's Cook
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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.
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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.
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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.
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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.
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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.
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