Coq au Rose with Lemon and Hazelnuts (Dutch Oven version)

A classic, gorgeous French-style chicken stew built on bacon, rose’ wine, and fresh veggies. Here, we’ll make it in a large Dutch oven and let it cook away in the oven until the meat is fall-off-the-bone tender. A great baseline recipe, this is easy to built upon with whatever fresh, seasonal veggies you like.

Author: Lauren McDuffie
Yield: serves 4

Ingredients

6 pieces bacon, diced into small bits

8 to 10 pieces bone-in, skin-on chicken (I use a mix of drumsticks and thighs)

Salt and pepper, as needed

1.5 cups onion, diced

2 to 3 large carrots chopped or 2 heaping cups baby carrots

8 oz. button mushrooms (or whatever kind you like)

4 garlic cloves, minced or grated

5 TBSP flour

2 cups Rose’ wine

1 cup chicken stock

2 TBSP Dijon mustard

½ cup chopped hazelnuts

The zest of one lemon (about 1 TBSP)

Cooked rice or pasta, for serving

Optional add-ins for a summertime Coq au Rose’: 1.5 cups sugar snap peas, trimmed asparagus pieces, sliced zucchini and/or summer squash.

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Instructions

Place a large Dutch oven over medium-high heat and cook the bacon until crispy; about 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate (don’t drain the pan).
Season the chicken pieces liberally with salt and pepper. Brown them on all sides in the pan with the bacon drippings, still set over med-high heat. Takes about 3 to 4 minutes per side. Transfer the chicken to a tray.
Reduce the heat to medium and add the onion, carrots, and mushrooms to the pan. Cook until tender; about 5 minutes. Season with salt and pepper to taste. Sprinkle in the flour and the garlic and cook for one minute more, stirring occasionally.
Add the wine, stock, and mustard to the pan and stir to combine everything. Add the chicken and bacon back into the pan, along with any of those rich drippings. Cover and place the pot in the oven for 2.5 hours, until the chicken is fall-off-the-bone tender. During the last 30 minutes of cook time, include any of the optional add-ins/veggies, if you like. This will tenderize the veggies just enough, but still leave them with a little bite.
Sprinkle with the chopped hazelnuts and lemon zest and serve with rice or pasta.

Keywords: Coq au Rose' with Lemon and Hazelnuts (Dutch oven version)

Find it online: https://mykitchenlittle.com/2020/07/12/coq-au-rose-with-lemon-and-hazelnuts/