MKL wouldn’t be complete without my favorite dinner recipe gracing its “pages.” Any iteration of Coq au Vin has always been my favorite – I never get tired of it – and this Coq au Rose’ is such lovely version of the classic. Here, we’ll swap out the traditional red wine for a lighter, crisper rose’ wine. This swap simply gives the finished dish a lighter feel and flavor and works well during these not-as-cold months of the year. A truly stunning dish to serve as we leave the heat of summer and welcome Fall’s more temperate respite. Served with some cold and crisp lettuces on the side, or maybe a great cucumber salad – this one can’t be beat!
What is Coq au Rose’?
Coq au Rose’ perfectly exemplifies the excellence with which French cookery honors the humble chicken. A wine-based chicken stew, Coq au Rose’ begins with bacon (or pancetta) and grows from there. To the smoky, fatty drippings, we’ll add the seasoned chicken pieces and get them nice and brown. Oh! About the chicken …
BONE-IN, SKIN-ON. Always and forever.
I suppose you could just use boneless, skinless chicken thighs to make this (I’ve had coq au vin prepared that way), but will be missing a good portion of its soul. That’s not the end of the world, but by taking the time to coax out extra flavor by browning the skin and allowing the bones to magically favor the entire pot, you’re going to wind up with something exceptionally delicious, rich and made the way it’s supposed to me made.
Anyway. After you’ve crisped up the bacon and then browned the chicken skin, you’ll add in the core veggies: carrots, onions, mushrooms. You could use cipollini onions if you can find them, but I usually can’t so I just cut up a medium-sized onion and call it good. After the veggies have gotten tender, I add the garlic (later so it doesn’t burn) and then I sprinkle in some flour. The flour will contribute to the thickening of the sauce just enough – a little bit does the job.
After that, in go the liquids: wine + chicken broth. We’ll add a squirt of Dijon mustard, give it a stir, and then slide the chicken back in. Top with the bacon, cover with the lid, and then bake for 2.5 hours. Your kitchen will never smell better than this.
Coq au Rose FAQ’s
What does Coq au Vin taste like?
Coq au vin is a French dish that tastes rich, savory, and comforting. It features chicken braised in red wine, mushrooms, pearl onions, and herbs.
What is the difference between a Dutch Oven and a regular pot?
A Dutch oven is a heavy, lidded pot typically made of cast iron or enameled cast iron, while a regular pot is generally made of lighter materials like aluminum or stainless steel.
Can you freeze Coq au Vin?
Yes, you can freeze Coq au Vin. To do so, allow the stew to cool all the way down to room temperature before transferring it to your preferred freezer-safe container. It will keep nicely in the freezer for up to three months.
We’ve Got Some Other Cozy Stews For You to Check Out …
Filipino Chicken Adobo with Coconut Rice
Mediterranean Sun-dried Tomato Chicken with Farro
Julia Childs’ Beef Bourguignon
West African Peanut Stew (Maafe)
Coq au Rose’: A Few Tips & Tricks
To finish off this recipe with a burst of freshness and crunch, I like to add a scattering of chopped hazelnuts (you could use walnuts) and some lemon zest. Just the addition of these two things brings the dish up a notch, adding a punch of lovely acidity and a necessary crunch.
In this recipe, I also have suggested some seasonal veggie add-ins that are totally optional but really lovely, if you want to bump up the recipe a smidge. Because it’s summer, I would throw in a sliced summer squash and a couple handfuls of sugar snap peas – just during the last 30 minutes of cook time.
In the fall and winter moths, I’ll add cubed butternut squash, pumpkin or sliced half moons of delicata squash to the pot. The season can be your guide, here, as is so often the case, and I highly recommend playing around with what’s looking good at your store and throwing it into the pot. Recipes like this are perfect for seasonal tweaks and tinkering.
How to Make Coq au Rose with Lemon & Hazelnuts
- 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).Â
- 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.Â
- Sprinkle with the chopped hazelnuts and lemon zest and serve with rice or pasta.
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. We’ll make it in a large Dutch oven and let it cook away until the meat is fall-off-the-bone tender. Punchy fresh lemon and toasty hazelnuts built interest and balance in this delicious stew. A great baseline recipe, this is easy to build upon with whatever fresh, seasonal veggies you like.Â
- 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
- Olive oil, as needed
- 1.5 cups onion, diced
- 2 to 3 large carrots chopped or 2 heaping cups baby carrots
- 8 ounces button mushrooms (or whatever kind you like)
- 4 garlic cloves, minced or grated
- 5 tablespoons flour
- 2 cups Rose’ wine
- 1 cup chicken stock
- 1 teaspoon chicken stock concentrate
- 2 tablespoons Dijon mustard
- 1/2 cup chopped hazelnuts
- The zest of one lemon (about 1 tablespoon)
- 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.Â
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).Â
- Season the chicken pieces liberally with salt and pepper. Brown them on all sides in the pan (in batches if needed) with the bacon drippings, still set over med-high heat. (Sometimes I add a drizzle of olive oil to the pan, if the drippings need a little more fat to help brown the meat.) Takes about 3 to 4 minutes per side. Transfer the chicken to a pan/tray for now.
- Reduce the heat to medium and add the onion, carrots, and mushrooms to the drippings in 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, stock concentrate, and mustard to the pan and stir to combine everything. Add the chicken and bacon back into the pan, along with any of the collected rich drippings (liquid gold!). 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.Â
- Shower the pan with the chopped hazelnuts and lemon zest and serve with rice or pasta.
