Tender chicken braised in rosé wine, cream, mushrooms, and herbs for an elegant French meal. A delightful classic.
# What You’ll Need:
→ Poultry
01 - 3.25 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
→ Marinade & Sauce
02 - 2 cups dry rosé wine
03 - 2 tbsp 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 tbsp tomato paste
10 - 1 tbsp all-purpose flour (optional, for thickening)
11 - 3/4 cup plus 1 tbsp 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 tbsp fresh parsley, chopped
# How-To:
01 - Pat chicken pieces dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken in batches, cooking approximately 5 minutes per batch until golden on all sides. Transfer browned chicken to a plate.
03 - In the same pot, add onions, carrots, and leek. Sauté for 4 to 5 minutes until softened. Add mushrooms and continue cooking for another 3 minutes.
04 - Stir in garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 additional minute to deepen flavor.
05 - Sprinkle flour over vegetables if using and stir well to coat evenly.
06 - Pour in rosé wine, scraping up browned bits from the bottom of the pot. Return chicken to the pot along with any accumulated juices. Add bay leaf, thyme sprigs, and rosemary.
07 - Bring to a gentle simmer, cover, and cook over low heat for 45 minutes until chicken is very tender and falling off the bone.
08 - Remove and discard herbs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce is slightly thickened and glossy. Adjust seasoning with salt and pepper to taste.
09 - Transfer chicken and sauce to serving plates. Garnish with chopped fresh parsley.
