Elegant French chicken braised in rosé wine with cream, mushrooms, and fresh herbs for a lighter classic.
# Components:
→ 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 ounces 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
# Method:
01 - Pat chicken pieces dry and season generously with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown chicken on all sides in batches, approximately 5 minutes per batch. Transfer browned chicken to a plate.
03 - In the same pot, add onions, carrots, and leek. Sauté for 4-5 minutes until softened. Add mushrooms and cook for an additional 3 minutes.
04 - Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 1 minute more, stirring to combine.
05 - Sprinkle flour (if using) over vegetables and stir thoroughly to coat all ingredients.
06 - Pour in rosé wine, scraping up browned bits from the pot bottom. Return chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring to a gentle simmer, cover the pot, and cook over low heat for 45 minutes until chicken is very tender.
08 - Remove herb sprigs from the pot. Stir in heavy cream and simmer uncovered for 5-10 minutes until sauce reaches a slightly thickened, glossy consistency. Adjust seasoning with salt and pepper to taste.
09 - Transfer chicken and sauce to serving plates. Garnish with fresh chopped parsley and serve immediately.
