Coq au Vin Rosé

Name: Coq au Vin Rosé
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 4 oz. pancetta, cut into 1/2-inch pieces; 2 tsp. olive oil; 1 31/2- to 4-pound chicken, cut into 10 pieces; Kosher salt and pepper; 1 lb. cremini mushrooms, quartered; 2 medium onions, finely chopped; 2 leeks (white and light green parts only), halved and sliced; 2 cloves garlic, pressed; 2 tbsp. all-purpose flour; 1 750-ml bottle dry rosé wine; 1/2 c. low-sodium chicken broth; 2 tbsp. Dijon mustard; 6 sprigs thyme; 2 bay leaves; 1/4 c. chopped fresh tarragon

By The Good Housekeeping Test KitchenPublished: Dec 21, 2019

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mike garten

Yields:

6 serving(s)

Total Time:

2 hrs 15 mins

Cal/Serv:

535

A twist on classic coq au vin, this crowd-pleaser is loaded with mushrooms and bacon too.

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Ingredients

4 oz. pancetta, cut into 1/2-inch pieces
2 tsp. olive oil
1 31/2- to 4-pound chicken, cut into 10 pieces
Kosher salt and pepper
1 lb. cremini mushrooms, quartered
2 medium onions, finely chopped
2 leeks (white and light green parts only), halved and sliced
2 cloves garlic, pressed
2 Tbsp. all-purpose flour
1 750-ml bottle dry rosé wine
1/2 cup low-sodium chicken broth
2 Tbsp. Dijon mustard
6 sprigs thyme
2 bay leaves
1/4 cup chopped fresh tarragon

Directions

1. Step 1Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel.
2. Step 2Pat chicken pieces very dry and season with 1/2 teaspoon each salt and pepper. Add skin side down to pot and cook until golden brown, 5 minutes per side. Transfer to plate.
3. Step 3Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 minutes.
4. Step 4Sprinkle with flour and cook, stirring, 1 minute. Add wine and bring to a simmer. Stir in broth, mustard, thyme, and bay leaves.
5. Step 5Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hours. Remove from oven, discard thyme and bay leaves, and sprinkle with fresh tarragon.

Nutritional Information (per serving): About 535 calories, 33.5 g fat (9.5 g saturated), 40 g protein, 585 mg sodium, 18 g carbohydrate, 2 g fiber

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