Coq au Vin Rosé (Chicken in Rosé Wine)

Coq au Vin is a classic French dish traditionally made with red wine. This delightful twist uses rosé wine, lending a lighter, more delicate flavor to the chicken. It's perfect for a summer dinner, offering a refreshing take on a beloved recipe.

Here's how to make Coq au Vin Rosé:

Ingredients:

• 1 whole chicken (about 1.8 kg), cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 100 grams bacon, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 480 ml rosé wine
• 240 ml chicken broth
• 1 bay leaf
• 1 sprig fresh thyme
• 225 grams mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt and pepper.
     
     
2. Cook the Bacon:
   • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
   • Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
     
     
3. Brown the Chicken:
   • Add the chicken pieces to the pot in batches, browning them on all sides. Remove and set aside.
     
     
4. Sauté Vegetables:
   • Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
     
     
5. Deglaze and Simmer:
   • Return the bacon and chicken to the pot.
   • Pour in the rosé wine and chicken broth, scraping up any browned bits from the bottom of the pot.
   • Add the bay leaf and thyme sprig.
   • Bring to a boil, then reduce the heat to low and simmer, covered, for about 45 minutes, or until the chicken is cooked through and tender.
     
     
6. Cook the Mushrooms:
   • In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are browned and any liquid has evaporated.
     
     
7. Thicken the Sauce:
   • Sprinkle the flour over the mushrooms and stir to coat evenly.
   • Add the mushroom mixture to the pot with the chicken and stir well.
   • Continue to simmer for another 10-15 minutes, allowing the sauce to thicken.
8. Serve:
   • Remove the bay leaf and thyme sprig.
   • Adjust seasoning with salt and pepper to taste.
   • Garnish with chopped fresh parsley.
     
     
9. Accompaniments:
   • Serve the Coq au Vin Rosé with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.

Enjoy your classic Coq au Vin Rosé, a delightful twist on a traditional French dish, made with the delicate flavors of rosé wine!