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


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


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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