Rosé Coq Au Vin.
Rosé coq au vin is the star of the show today!!
Oh this meal! It is too good to be true.
So! My mission for December is to share a bunch of special dinner-worthy meals with you. With the holidays looking the way they are, I know that lots of you will be spending more time on your own, in your house, without the fun gatherings that we’re all used to and especially without all the delish holiday food.
While my go-to for Christmas is always a beef tenderloin, I’ve made a few fancy meals for this season that taste so incredible and make dinnertime feel extra special.
These meals take a bit of time and preparation, but I promise it is worth it. 100%. It can be a holiday project that you get to sit down and eat!
Coq au vin.
But not just any coq au vin. We’re making with with rosé instead of red wine.
I KNOW I KNOW! That may sound blasphemous to some of you, but I promise it adds a wonderful light twist. And the sauce is still incredibly rich and decadent and perfect.
Seriously. I want to dip an entire loaf of toasted sourdough in this sauce every time I make it.
While beef bourguignon is a meal I’ve made a million times, coq au vin was more off the radar. I don’t know why! It just wasn’t something I was ever drawn to for us, and I would often make the more decadent beef stew or something like that.
That is… until now.
This chicken dish is unreal. The flavor is superb! I have no other word for it.
Traditional coq au vin has you marinate chicken in wine, and then you cook that marinade down into the most delicious gravy-like sauce. The whole dish also starts with bacon, which adds another layer of flavor.
Like most stews, there are also onions and mushrooms and carrots. Of course, you can edit these vegetables based on what you love.
One of the parts I love the most? We caramelize pearl onions until golden and sweet and fragrant and add them to the pot. Oh my gosh – it’s like eating a savory candy right in your meal. Absolutely wonderful.
Even after marinating the chicken, the dish will still take a little over an hour or so to come together. I promise this time is worth it. It’s a meal that I enjoy making – one that brings me back to why I love cooking so much. Usually my days, weeks and months are always so go-go-go, but 2020 changed that. Of course, I still find myself rushing through cooking mostly for the reason that I’m cooking SO much (like every meal, for everyone!) but not this one.
This is one of those meals that you want to savor making. Every step builds upon each layer of flavor. Each step is important and not one want you want overlook. And those steps make the chicken fall-apart tender, the sauce rich and silky and the vegetables melt in your mouth.
I beg of you: don’t forget the bread! Slices of toasted sourdough are essential here for dipping. Of course, you can make some potatoes or rice or something else if you feel the meal needs more substance. But it’s an indulgent meal, and one that I find is complemented perfectly by golden, buttery sourdough. The toast adds a crunch to each bite and of course – is more than perfectly for dipping and soaking up the remaining sauce.
Heaven on earth!
Rosé Coq Au Vin
Rosé Coq Au Vin
- 2 pounds bone-in chicken thighs and legs
- kosher salt and pepper
- 3 cups rosé wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 4 ounces diced pancetta
- 2 tablespoons butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 large carrots, cut into 1-inch rounds
- 12 ounces cremini mushrooms
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons brandy
- 12 ounces pearl onions, peeled
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 loaf of sourdough bread, sliced (or 6 to 8 slices)
- 3 tablespoons chopped fresh parsley
- Season the chicken all over generously with salt and pepper. Place the chicken in a large bowl. Cover it with the wine and chicken stock. Add the fresh thyme into the bowl. Cover and refrigerate. Marinate for at least 2 hours, or overnight.
- When you’re ready to make the dish, heat the pancetta in a large pot or dutch oven over medium heat. Cook until crispy and the fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease.
- Remove the chicken from the wine (keep the wine marinade!) and pat the chicken completely dry. Add the chicken to the same pot with the fat from the pancetta and sear on all sides. You may need to do this in batches! Sear for about 3 to 4 minutes total, just until all sides are deeply golden. Remove the chicken and place it on a plate.
- With the heat over medium-low, add the 2 tablespoons of butter. Stir in the onions, carrots and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the mushrooms. Cook until those soften, another 5 to 6 minutes. Stir in the tomato paste and cook for 2 minutes. Stir in the flour and cook for 2 minutes more.
- Deglaze the pan with the brandy, adding it and stirring, cooking for 1 to 2 minutes. Stir in the remaining wine marinade from the chicken. Bring the mixture to a boil. Cook, stirring often, until the mixture reduces by half, about 10 to 12 minutes.
- Add the chicken and the pancetta back to the pot. Reduce the heat to low, just so it’s barely simmering. Cover the pot and cook for 45 to 60 minutes, turning the chicken halfway through. Taste and season with more salt and pepper if necessary.
- When the dish is almost finished, heat the 1 tablespoon of butter in a skillet. Once melted, stir in the pearl onions with the sugar and salt. Cook, stirring often, until the onions are caramelly, about 10 minutes. Remove the onions from the skillet and add them to the pot with the chicken.
- In the same skillet where you cooked the onions, add the sourdough slices and toast them. If needed, you can add in another tablespoon or so of butter - or just butter the bread and toast it until golden.
- Sprinkle the chicken dish with the chopped parsley. Serve the chicken with the sauce and vegetables, along with the bread for dipping.
Did you make this recipe?
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I appreciate you so much!
This is last meal worthy.
27 Comments on “Rosé Coq Au Vin.”
You sold me! I really want to try this :)
This looks amazing!!!! Cannot wait to try it!
Hey! Can you link the pan you used for this? Can’t wait to try :)
I must make this soon!! Salivating . . . I’ll report back!
I’m in a household that doesn’t cook with alcohol. What would you use to substitute for the wine and the brandy? Thanks for any suggestions.
I just googled it and found this link which may be helpful for you to save 😊
Since alcohol does cook off, I’d probably Google the flavor profile and find an appropriate juice substitute. You can probably also call a higher end wine bar/wine shop and explain you’re looking for alcohol free options
There is a brand Fre that makes alcohol free wine not sure if that would be an available option.
We don’t use alcohol either. I just made this on Thursday. I used some homemade in sweetened grape juice full strength from the bottle and red wine vinegar (apple cider vinegar would work too). I did 3 Tablespoons vinegar then added grape juice to make the full 3 cups.
I used apple juice instead of brandy to deglaze the pan.
This dish was delicious! My husband really liked it. I was surprised. He isn’t his at looking new things.
Unsweetened grape juice. (Dumb auto correct!)
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I’ve tried to Pin this amazing looking recipe, is your link not working?
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I made this last night. Turned out very yummy. It’s intensive but soo good. The only thing I must have done wrong was the pearl onions. I cooked them over medium high to high heat and they never really softened. They did brown up but I wonder now if I should have quartered them.
This looks beyond incredible!!! I’m thinking thus will be perfect for our annual Christmas Eve dinner!
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This recipe was phenomenal. We did boneless skinless chicken thighs, seared the mushrooms and threw in a turnip that needed to be used up. Finished in a slow oven instead of on the stove for convenience. The gravy was drinkable, would make this again anytime!
Made this tonight… worth the time. So incredibly flavorful.
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Wow! This was amazing. Perfect on a cold winter evening.
I made this recipe yesterday, on a cold winter’s day, and it was fantastic! I can’t wait until this evening for a repeat with the leftovers. I followed your directions exactly as written. The aroma in the house was intoxicating. The sauce – divine. I used thick slices of Wegman’s Tuscan Bread to sop up the sauce. Rosè Coq au Vin will definitely go into rotation. It’s sublime.
This is perfect for Christmas dinner! few days left before Christmas and I’m looking for a perfect recipe and luckily I found this. I will also try to dip an entire loaf of toasted sourdough in this sauce as you mention. Thank you for this!
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This was amazing. Made it for Christmas Eve last year, making it again this year. One change – I did not add the mushrooms when or how instructed. Instead, after browning the pearl onions, I sauteed the mushrooms, Julia Child style, and added them at the end. Either way, this will not disappoint. Delicious tasting and elegant looking. We served it over mashed potatoes.
I’ve made your recipe twice already, and both times it turned out beautifully. This is by far my favorite coq au vin recipe! It is a little time consuming, but definitely worth! Thank you,
Hi! definitely going to make this! Did you use skinless thighs and drumsticks?
Hi, can you cook this in a slow cooker, once you’ve browned the meat?