Coq au Vin Rosé reimagines the legendary French bistro classic by replacing traditional red wine with delicate rosé, creating a lighter, more refined version that’s perfect for spring and summer dining. This dish maintains the soul of the original – tender chicken braised in wine with mushrooms, pearl onions, and bacon – while the rosé wine brings a subtle fruitiness and beautiful pale pink hue that feels more elegant and modern. Originally created in Burgundy where coq au vin (rooster in wine) was a way to tenderize tough old birds through long, slow cooking, this adaptation uses chicken and rosé to create something more accessible yet equally sophisticated. The result is fall-off-the-bone tender chicken in a silky wine sauce that’s rich enough to satisfy but light enough to enjoy year-round, proving that French classics can evolve while maintaining their essential character and excellence.
Serving: 4-6 people
Cooking Time: 1 hour 30 minutes
Ingredients
For the Chicken:
- 1 whole chicken (3-4 pounds), cut into 8 pieces
- Or 6 bone-in, skin-on chicken thighs and 2 breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour for dusting
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Aromatic Base:
- 6 slices thick-cut bacon, cut into lardons
- 12 oz pearl onions, peeled
- 8 oz cremini or button mushrooms, quartered
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
For the Rosé Braising Liquid:
- 2 cups dry rosé wine (preferably Provence style)
- 1 1/2 cups chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 sprig fresh rosemary
For Finishing:
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
For Serving:
- Crusty French bread
- Buttered egg noodles or mashed potatoes
- Fresh herbs for garnish
Instructions
Prepare the Chicken
Pat chicken pieces completely dry with paper towels and season generously with salt and pepper on both sides. Lightly dust with flour, shaking off excess. The flour helps create a golden crust and thickens the sauce slightly.
Brown the Chicken
Heat olive oil and 1 tablespoon butter in a large, heavy Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown chicken pieces skin-side down for 5-6 minutes until deep golden, then flip and brown the other side for 4-5 minutes. Remove chicken and set aside.
Cook the Bacon
Reduce heat to medium and add bacon lardons to the same pot. Cook for 5-6 minutes, stirring occasionally, until crispy and golden. The rendered bacon fat adds incredible flavor to the dish. Remove bacon with a slotted spoon and set aside with chicken.
Sauté the Vegetables
In the bacon fat (drain some if there’s excessive fat, keeping about 2 tablespoons), add pearl onions and cook for 4-5 minutes until beginning to brown. Add mushrooms and cook another 5 minutes until golden. Add carrots, celery, and minced garlic, cooking for 2-3 minutes until fragrant.
Add Tomato Paste
Stir in tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This concentrates the flavor and adds depth to the sauce.
Deglaze with Rosé
Pour in rosé wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. This fond is packed with flavor. Bring to a simmer and let cook for 3-4 minutes to reduce slightly and concentrate the wine flavor.
Add Stock and Herbs
Add chicken stock, bay leaves, thyme sprigs, parsley sprigs, and rosemary to the pot. Stir to combine and bring to a gentle simmer. The liquid should be aromatic and fragrant with herbs.
Braise the Chicken
Return chicken pieces and bacon to the pot, nestling them into the liquid. The chicken should be mostly submerged. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 45-60 minutes until chicken is fall-off-the-bone tender.
Check for Doneness
Chicken is done when it reaches 165°F internal temperature and meat easily pulls away from the bone. The sauce should be flavorful and slightly reduced.
Reduce the Sauce
Remove chicken pieces to a platter and tent with foil to keep warm. Increase heat to medium-high and simmer sauce uncovered for 10-15 minutes until reduced and thickened to coat the back of a spoon. Discard herb sprigs and bay leaves.
Finish with Butter and Herbs
Remove from heat and stir in remaining butter, lemon juice, fresh parsley, and tarragon. The butter adds richness and creates a glossy, velvety sauce. Taste and adjust seasoning with salt and pepper.
Serve Beautifully
Return chicken to the pot or arrange on a serving platter. Spoon the rosé sauce, vegetables, and bacon over the chicken. Garnish with fresh herbs and serve immediately with crusty bread for soaking up the delicious sauce.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 520
- Protein: 42g
- Carbohydrates: 15g
- Fat: 28g
- Fiber: 3g
- Sodium: 980mg
- Iron: 18% daily value
- Vitamin A: 85% daily value
- Potassium: 720mg
- B vitamins: High from chicken
Helpful Tips
Rosé Selection: Choose a dry rosé, preferably from Provence, with good acidity and minerality. Avoid sweet or fruity rosés, which will make the dish cloying. The wine should be something you’d enjoy drinking.
Chicken Choice: Bone-in, skin-on pieces are essential for flavor and texture. Dark meat (thighs and legs) stays more moist during braising than breasts. If using breasts, add them 20 minutes after the dark meat starts cooking.
Browning Importance: Don’t rush the browning step. Deep golden color equals deep flavor. The chicken doesn’t need to be cooked through, just well-browned to develop the fond that flavors the sauce.
Pearl Onion Trick: To peel pearl onions easily, blanch them in boiling water for 2 minutes, then shock in ice water. The skins will slip right off. Pre-peeled frozen pearl onions are a convenient alternative.
Wine Reduction: Don’t skip reducing the wine before adding stock. This step concentrates flavors and cooks off harsh alcohol notes, leaving only the wine’s essence.
Low and Slow: Maintain a gentle simmer during braising, never a rolling boil. High heat toughens the chicken and can make the sauce taste harsh.
Make-Ahead Strategy: This dish actually improves when made a day ahead. Cool completely, refrigerate overnight, and gently reheat before serving. The flavors meld beautifully.
Sauce Consistency: The final sauce should coat the back of a spoon but still be pourable. If too thin, reduce longer. If too thick, add a splash of stock or wine.
Herb Timing: Fresh herbs at the end add brightness that balances the rich sauce. Tarragon is particularly lovely with rosé, adding a subtle anise note.
Serving Suggestions: Traditional accompaniments include buttered egg noodles, mashed potatoes, or crusty bread. A simple green salad with vinaigrette provides balance against the rich sauce.
