Coq au Vin Rosé
This twist on the classic coq au vin is a crowd-pleaser, packed with flavorful mushrooms and crispy bacon.
Ingredients
- 4 oz. pancetta, cut into 1/2-inch pieces
- 2 tsp. olive oil
- 1 31/2- to 4-pound chicken, cut into 10 pieces
- Kosher salt and pepper
- 1 lb. cremini mushrooms, quartered
- 2 medium onions, finely chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 cloves garlic, pressed
- 2 Tbsp. all-purpose flour
- 1 750-ml bottle dry rosé wine
- 1/2 c. low-sodium chicken broth
- 2 Tbsp. Dijon mustard
- 6 sprigs thyme
- 2 bay leaves
- 1/4 c. chopped fresh tarragon
Instructions
- Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel.
- Pat chicken pieces very dry and season with 1/2 teaspoon each salt and pepper. Add skin side down to pot and cook until golden brown, 5 minutes per side. Transfer to plate.
- Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 minutes.
- Sprinkle with flour and cook, stirring, 1 minute. Add wine and bring to a simmer. Stir in broth, mustard, thyme, and bay leaves.
- Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hours. Remove from oven, discard thyme and bay leaves, and sprinkle with fresh tarragon.
Nutrition
Calories: 535kcalCarbohydrates: 18gProtein: 40gFat: 33.5gSaturated Fat: 9.5gSodium: 585mgFiber: 2g
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