Coq Au Rosé

Pairing Suggestion: Cabernet Franc Dry Rosé

INGREDIENTS:

2 lbs of bone in chicken (I used both thighs and drumsticks, 2 of each)

2 Cups of Dry Rosé

1 Cup of Chicken Stock

4 oz of Pancetta

1 Bulb of Garlic

4 Cloves of minced Garlic

2 Large Carrots peeled and cut into 1in rounds

1 Large Onion sliced

10oz of Bella Mushrooms sliced

4 Sprigs of Thyme

1 Sprig of Rosemary

A couple of Sage leaves

1lb of Parsnips peeled and cut into 1-2 in rounds

1 Cup of grated Parmesan

2 TBSP Butter (room temperature)

2 TBSP of Flour

Olive Oil

Salt & Pepper

INSTRUCTIONS:

STEP 1: You’ll want to marinate the chicken ahead of time, at least a few hours, but overnight is preferred. Place your chicken in a large bowl and sprinkle on 1 tsp of salt and 1 tsp of pepper. Add in your wine and chicken stock. Cover the bowl and place in the fridge while marinating.

STEP 2: Preheat the oven to 350 degrees. Cut the top off your bulb of garlic, so the cloves are exposed. Pour a little olive oil over the top and wrap it in foil. Bake for 45-60 minutes until soft, but not crispy. Remove from the oven and set aside to cool.

STEP 3: While your garlic cooks, crisp up your pancetta in a large cast iron pan. Once it’s crisp (about 5-8 minutes) remove with a slotted spoon and place it in a bowl, keeping the pancetta fat in your pan. Remove your chicken from the marinade and pat dry (make sure to save your marinade for cooking!). Salt & Pepper both sides and put your chicken in the pan skin side down and cook on medium/high heat for about 5 minutes each side, until golden brown and crispy. Remove your chicken, set aside, and reserve 1-2 TBSP of the fat from the pan into a small bowl.

STEP 4: Add your onions and carrots into the same pan and cook for about 10 minutes until the onions are a little browned. Add in your minced garlic and cook for one minute. Pour in the marinade from the chicken and bring to a boil for 5 minutes. Be sure to scrape the bottom of the pan to get any of those delicious browned bits stirred into the sauce.

STEP 5: Nestle your chicken into the pan with your sauce and add 3 sprigs of thyme, your rosemary and sage. Turn the heat to low, cover and simmer for 30 minutes.

STEP 6: While your sauce & chicken are simmering, bring a pot of water to boil for your parsnips. Once the water boils add in your parsnips and boil for about 20 minutes, until fork tender like a potato. Transfer cooked parsnips into a blender and squeeze the head of your roasted garlic in, add your parmesan, 3 TBSP of olive oil and a little salt and blend until smooth.

STEP 7: In a separate sauté pan pour in your reserved pancetta/chicken fat and turn to medium/high heat. Add in your mushrooms and cook until browned, about 10 minutes, then sprinkle with salt & pepper. Cooking the mushrooms separate will keep them crispy instead of soggy! While your mushrooms are cooking, mix your butter and flour together in a small bowl until fully combined. Remove your chicken from the pan and set aside. You’ll also want to remove your sprigs of thyme and rosemary and discard, so you don’t end up with stems in your sauce. Add in your butter/flour mixture to the sauce and stir until it thickens up. Add your chicken back into the pan.

STEP 8: Add your cooked mushrooms and your pancetta back into the pan with the chicken. Sprinkle on the rest of your thyme and you’re ready to serve! Plate up some velvety parsnips, some sauce and your chicken and enjoy with a glass of rosé!

Recipe By: Tess Cardillo

Photography: Bob Knill