Tender chicken braised in rosé wine with cream, mushrooms, and herbs. A lighter, elegant French classic for your table.
# What You 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 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 - 0.75 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 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 about 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 4–5 minutes until softened and fragrant. Add mushrooms and cook for another 3 minutes until they begin to release their moisture.
04 - Stir in garlic and cook for 1 minute until aromatic. Add tomato paste and cook for 1 additional minute, stirring constantly to deepen its flavor.
05 - Sprinkle flour over vegetables if using and stir to coat evenly. Cook for 30 seconds to remove raw flour taste.
06 - Pour in rosé wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Return chicken to the pot along with any accumulated juices. Add bay leaf, thyme, and rosemary.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 45 minutes until chicken is very tender and cooked through.
08 - Remove and discard herb sprigs and bay leaf. Stir in heavy cream and simmer uncovered for 5–10 minutes until sauce is slightly thickened and glossy. Adjust seasoning with salt and pepper to taste.
09 - Transfer chicken and sauce to serving plates or a platter. Garnish with fresh chopped parsley and serve immediately.
