Coq au Vin Rosé - Poppy Skillet

# What You'll Need:

→ Poultry

01 - 3 1/4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

→ Marinade & Sauce

02 - 2 cups dry rosé wine

03 - 2 tablespoons olive oil

04 - 1 medium onion, finely chopped

05 - 2 garlic cloves, minced

06 - 2 carrots, peeled and sliced

07 - 7 oz cremini or button mushrooms, quartered

08 - 1 small leek, white and light green parts, sliced

09 - 2 tablespoons tomato paste

10 - 1 tablespoon all-purpose flour, optional for thickening

11 - 3/4 cup plus 1 tablespoon heavy cream

12 - 1 bay leaf

13 - 4 sprigs fresh thyme

14 - 1 sprig fresh rosemary

15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Pat chicken pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides in batches, approximately 5 minutes per batch. Transfer browned chicken to a plate.

02 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until softened. Add quartered mushrooms and cook for an additional 3 minutes.

03 - Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 1 minute more, stirring continuously.

04 - Sprinkle flour over vegetables if using, and stir thoroughly to coat all components.

05 - Pour rosé wine into the pot, scraping up browned bits from the bottom. Return chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.

06 - Bring to a simmer, cover, and cook gently over low heat for 45 minutes until chicken is very tender and cooked through.

07 - Remove herb sprigs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce thickens slightly and becomes glossy. Adjust seasoning with salt and pepper as needed.

08 - Divide chicken and sauce among serving plates. Garnish with fresh chopped parsley. Serve immediately with buttered potatoes, crusty bread, or rice.

# Expert Advice:

01 -

The rosé keeps everything light and elegant without losing any of the deep, comforting braise you crave.
It feels fancy enough for guests but forgiving enough for a Tuesday night when you just want something soul-soothing.
The creamy sauce clings to every piece of chicken and tastes like springtime in the French countryside.

02 -

Do not skip browning the chicken, those caramelized bits are what give the sauce its depth and complexity.
Keep the heat low during the braise or the cream can break and turn grainy when you add it later.
If the sauce looks too thin after adding cream, let it simmer uncovered a few extra minutes instead of adding more flour.

03 -