Coq au Vin Rosé

• servings: 6 servings
• total time: 2 hours 15 minutes

Ingredients

4 oz. pancetta, cut into 1/2-inch pieces

2 tsp. olive oil

1 31/2- to 4-pound chicken, cut into 10 pieces

Kosher salt and pepper

1 lb. cremini mushrooms, quartered

2 medium onions, finely chopped

2 leeks (white and light green parts only), halved and sliced

2 cloves garlic, pressed

2 tbsp. all-purpose flour

1 750-ml bottle dry rosé wine

1/2 c. low-sodium chicken broth

2 tbsp. Dijon mustard

6 sprigs thyme

2 bay leaves

1/4 c. chopped fresh tarragon

Directions

Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel.

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.

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.

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

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.