["[\"Coq Au Vin Rosé | Recipes | ["[\"The thirsty kitchen\"]"]\"]"]

Ingredients
Method

Ingredients

- 115 g pancetta (cut into 2cm pieces)
- 2 tsp olive oil
- 1 chicken (3.5 -4kg)
- 450 g portobello mushrooms (chopped/quartered)
- 2 medium onions (finely chopped)
- 2 leeks (white and light green parts only, halved and sliced)
- 2 garlic cloves (crushed)
- 2 tbsp plain flour
- 750 ml Yellow Tail Rosé
- 125 ml chicken stock
- 2 tbsp Dijon mustard
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp tarragon (chopped)

Method

1

Heat oven to 180°C. Heat large casserole dish on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel.

2

Pat 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

Increase 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

Sprinkle with flour and cook, stirring, 1 minute. Add wine and bring to a simmer. Stir in broth, mustard, thyme, and bay leaves.

5

Return 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.

Comments & Ratings

More Yellow tail wines recipes

	115 g	Pancetta (cut into 2cm pieces)
	2 tsp	Olive Oil
	1	Chicken (3.5 -4kg)
	450 g	Portobello Mushrooms (chopped/quartered)
	2 medium	Onions (finely chopped)
	2	Leeks (white and light green parts only, halved and sliced)
	2	Garlic Cloves (crushed)
	2 tbsp	Plain Flour
	750 ml	Yellow Tail Rosé
	125 ml	Chicken Stock
	2 tbsp	Dijon Mustard
	6 sprigs	Fresh Thyme
	2	Bay Leaves
	2 tbsp	Tarragon (chopped)

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Coq au Vin Rosé

Ingredients

Method

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Comments & Ratings