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!

First up?

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

Yield: 4 people

Prep Time: 2 hours hrs

Cook Time: 1 hour hr 30 minutes mins

Total Time: 3 hours hrs 30 minutes mins

This rosé coq au vin is a modern twist on the classic dish made with red wine. Instead, we use light rosé for a rich, delicious base.

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5 from 38 votes

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Ingredients

• 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

Instructions 

• 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.

Notes

adapted from ny times

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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This is last meal worthy.