Coq au Vin Rosé, based on Barbara Lynch’s Braised Chicken with Rosemary and Garlic {recipe}

coq au vin rose

This is almost completely Barbara Lynch’s recipe for Braised Chicken with Rosemary and Garlic in the Primal Cuts cookbook, except that I used rosé instead of “dry white wine” because that was the bottle that was already open and what? Were we going to open another bottle just to use one cup of wine for cooking?

Wait. I guess thought that one through a little too much, didn’t I?

Anyway, hopefully making that one substitution means I can change the name of the recipe to Coq au Vin Rosé without getting into any trouble.

Also: Primal Cuts is one of the cookbooks from the instagram giveaway we did a few weeks ago (the other book is Odd Bits: How to Cook the Rest of the Animal). We picked one of our instagram followers to win both cookbooks…Rachel of A Southern Fairy Tale!

Coq au Vin Rosé {recipe}

The ingredients are listed exactly as they are in Barbara Lynch’s recipe in the Primal Cuts cookbook, with my edits and substitutions in (parentheses like this).

serves 4

INGREDIENTS

2 tablespoons vegetable oil, plus more as needed
8 skin-on bone-in chicken thighs, trimmed of excess fat and skin (we used whole chicken legs)
Kosher salt + freshly ground black pepper
3 garlic cloves (we used a little more. ok, a lot more. like maybe 7 very large cloves)
1½ tablespoons finely chopped rosemary
1 cup dry white wine (we used rosé)
1½ cups chicken broth
1 tablespoons chopped fresh parsley
fresh lemon juice to taste
fleur de sel

DIRECTIONS

Heat oil in large skillet over medium high heat.

Season the thighs with salt and pepper and cook them skin side down without moving them until the skin is crisp and golden, 6 to 8 minutes. If your pan can’t accommodate all 8 with space in between, sear the chicken in batches. Use a spatula to flip the chicken over and carefully sear the other side for 2 to 3 minutes.

Remove the thighs from the pan and pour off all but about 1 tablespoon of the fat. Lower the heat to medium, add the garlic and cook, stirring, until fragrant and lightly colored (do not let brown), about 2 minutes. Add rosemary and cook for another minute. Add the wine, bring to a boil, and cook until the wine reduces by about three-quarters. Add the broth.

Return the chicken to the pan, cover with the lid slightly ajar, and simmer, stirring occasionally, until the chicken is cooked through and fork-tender and the liquid in the pan has reduced by about two-thirds, about 30 minutes. Transfer the chicken to plates or a serving platter and keep warm. If necessary, return the sauce to the heat to reduce further. Stir the parsley and lemon juice into the sauce in the pan and pour the sauce over the chicken. Sprinkle with a little fleur de sel and serve.

Make Ahead: The chicken can be made 2 days ahead (without the parsley and lemon juice) and refrigerated, covered. Reheat it over low heat, partially covered, until heated through, about 0 to 15 minutes. Add the parsley and lemon juice just before serving.

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{ 12 comments… read them below or add one }

1 Ahu Shahrabani April 22, 2013 at 4:35 pm

Perfect.

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2 Ai April 23, 2013 at 2:10 am

Amazing! I’ve only seen coq au vin made with red wine but this looks really good too :)

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3 Ning April 23, 2013 at 3:40 am

look very tasty to and specialy I am a big rose wine fan so I can imagin how yummy this could be:-)

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4 Wine Dine Daily April 23, 2013 at 6:09 pm

Looks absolutely divine with rose! Perfect for the spring.
Cheers :)

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5 Sarah Kenney April 24, 2013 at 9:49 am

It looks like a delicious dish. I love coq au vin and the rosé probably tasted splendid! Beautiful photo of the dish.

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6 Anjo Angela Lim April 30, 2013 at 9:58 pm

I love that you used rosé instead, how sneaky! What did it taste like? I often just get peppery notes, although if I’m lucky sometimes strawberry.

The chicken looks fab, wish I could stick my head inside and get a big whiff but I just keep smacking my head into the screen. Yum though!

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7 Sarah J. Gim May 2, 2013 at 12:38 pm

it tasted great! my guess is that cooking takes away a lot of the nuances of wine, so the diff between white and a dry rose are minimal…

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8 coqhead May 2, 2013 at 12:35 pm

I’m going to name my next do coq a vin rose or CAVR for short. cute huh?

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9 Sarah J. Gim May 2, 2013 at 12:37 pm

i am stealing this. and using it for “coq whore”

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10 meg jones wall May 5, 2013 at 3:32 pm

great idea :) i do a one-pan coq au vin but i love the idea of using rose to make it lighter and sweeter. will definitely be giving this one a try!

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11 blaqkitty June 1, 2013 at 6:23 pm

Thanks for sharing. I am so trying this.

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12 Heartlover1717 December 13, 2017 at 2:41 pm

I’ve just stumbled across this and am aiming to try it, but I wonder – in the photo you posted there appears to be shallots and mushrooms, but no mention in the recipe. Am I mistaken?

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