We’re almost done with Rosé Week – can you believe it?!
Rosé braised chicken sounds all fancy and innovative until you remember that Coq Au Vin literally translates to chicken with wine (technically rooster with wine, but you get it) so I’m not reinventing the wheel over here or anything.
It doesn’t matter though! I’m excited to share this dish because I don’t know that I have too many “fancy” recipes here. On any given day I’m more likely to be making zoodles or crispy chickpeas or tacos.
I love having a few dishes that are more dinner-party worthy (not that tacos aren’t!), and this one fits that bill. The best part? Rosé braised chicken thighs are definitely easier to make than you think.
Crisp up some chicken thighs. Saute some onions. Pour in a nice rosé and let it simmer away! You make a quick little sauce when the chicken is done and then you’re ready to eat it with pasta. Or rice. Or bread. So really, any carb that makes you happy.
I used bone-in, skin-on chicken thighs because I think those stand up the best to longer cooking times. Because of the braising, the skin doesn’t stay super crispy and I know that might bother some people so feel free to use boneless, skinless thighs here. It won’t need to cook as long, so just keep checking after about 20 minutes.
Like all of my Rosé Week recipes, you’re free to use your favorite rosé here. I wouldn’t go with something super light, but definitely one that you enjoy drinking. Your chicken will be cooking in it for a while. You want to like your wine.
Always like your wine.
- 4 bone-in chicken thighs (you can leave the skin on or off)
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup flour
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, sliced
- 3 sprigs rosemary, leaves removed and roughly chopped
- 2 ½ cups rosé wine
- 1 tablespoon dijon mustard
- ¼ cup parmesan cheese (optional)
- Pasta, rice or bread for serving
- Season chicken with salt and pepper. Measure flour out on a large plate and dredge each piece of chicken, shaking off excess flour.
- Set a large dutch oven over medium high heat and add 1 tablespoon oil and 1 tablespoon butter. When melted, arrange chicken in a single layer and let sear for 3 minutes. Flip and sear for another 3 minutes. Remove chicken from pan and reduce heat to medium.
- Add remaining oil and sliced onions. Saute for 5-7 minutes, stirring frequently. Add garlic and rosemary and cook for another minute. Slowly whisk in wine and then return chicken to the pan. Increase heat and bring to a boil.
- Once boiling, reduce the heat and cover. Let simmer for 45 minutes, giving the pot a stir every 15 minutes to make sure nothing is sticking to the bottom and burning.
- Remove chicken and increase heat. Let sauce boil and reduce until slightly thickened. Add mustard to pan and whisk to combine. Add remaining tablespoon of butter and parmesan cheese (if using) and stir until everything is combined. Return chicken to pan.
- Serve with pasta, rice or crusty bread.