Rosé Coq Au Vin.

Rosé coq au vin is the star of the show today!! Oh this meal! It is too good to be true. So! My mission for December is to share a bunch of special dinner-worthy meals with you. With the holidays looking the way they are, I know that lots of you will be spending more […]

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Rosé coq au vin is the star of the show today!!

rosé coq au vin recipe

Oh this meal! It is too good to be true.

chicken marinating in rosé

So! My mission for December is to share a bunch of special dinner-worthy meals with you. With the holidays looking the way they are, I know that lots of you will be spending more time on your own, in your house, without the fun gatherings that we’re all used to and especially without all the delish holiday food.

While my go-to for Christmas is always a beef tenderloin, I’ve made a few fancy meals for this season that taste so incredible and make dinnertime feel extra special.

These meals take a bit of time and preparation, but I promise it is worth it. 100%. It can be a holiday project that you get to sit down and eat!

chicken browning in pancetta fat

First up?

Coq au vin.

But not just any coq au vin. We’re making with with rosé instead of red wine. 

I KNOW I KNOW! That may sound blasphemous to some of you, but I promise it adds a wonderful light twist. And the sauce is still incredibly rich and decadent and perfect.

Seriously. I want to dip an entire loaf of toasted sourdough in this sauce every time I make it.

rosé coq au vin recipe

While beef bourguignon is a meal I’ve made a million times, coq au vin was more off the radar. I don’t know why! It just wasn’t something I was ever drawn to for us, and I would often make the more decadent beef stew or something like that.

That is… until now.

This chicken dish is unreal. The flavor is superb! I have no other word for it.

rosé coq au vin recipe

Traditional coq au vin has you marinate chicken in wine, and then you cook that marinade down into the most delicious gravy-like sauce. The whole dish also starts with bacon, which adds another layer of flavor.

Like most stews, there are also onions and mushrooms and carrots. Of course, you can edit these vegetables based on what you love. 

One of the parts I love the most? We caramelize pearl onions until golden and sweet and fragrant and add them to the pot. Oh my gosh – it’s like eating a savory candy right in your meal. Absolutely wonderful. 

rosé coq au vin recipe

Even after marinating the chicken, the dish will still take a little over an hour or so to come together. I promise this time is worth it. It’s a meal that I enjoy making – one that brings me back to why I love cooking so much. Usually my days, weeks and months are always so go-go-go, but 2020 changed that. Of course, I still find myself rushing through cooking mostly for the reason that I’m cooking SO much (like every meal, for everyone!) but not this one. 

This is one of those meals that you want to savor making. Every step builds upon each layer of flavor. Each step is important and not one want you want overlook. And those steps make the chicken fall-apart tender, the sauce rich and silky and the vegetables melt in your mouth.

rosé coq au vin recipe

I beg of you: don’t forget the bread! Slices of toasted sourdough are essential here for dipping. Of course, you can make some potatoes or rice or something else if you feel the meal needs more substance. But it’s an indulgent meal, and one that I find is complemented perfectly by golden, buttery sourdough. The toast adds a crunch to each bite and of course – is more than perfectly for dipping and soaking up the remaining sauce. 

rosé coq au vin recipe

Heaven on earth!

rosé coq au vin recipe

Rosé Coq Au Vin

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Rosé Coq Au Vin

This rosé coq au vin is a modern twist on the classic dish made with red wine. Instead, we use light rosé for a rich, delicious base.
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 pounds bone-in chicken thighs and legs
  • kosher salt and pepper
  • 3 cups rosé wine
  • 1 cup chicken stock
  • 4 sprigs fresh thyme
  • 4 ounces diced pancetta
  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 2 large carrots, cut into 1-inch rounds
  • 12 ounces cremini mushrooms
  • 1 teaspoon tomato paste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brandy
  • 12 ounces pearl onions, peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 loaf of sourdough bread, sliced (or 6 to 8 slices)
  • 3 tablespoons chopped fresh parsley

Instructions

  • Season the chicken all over generously with salt and pepper. Place the chicken in a large bowl. Cover it with the wine and chicken stock. Add the fresh thyme into the bowl. Cover and refrigerate. Marinate for at least 2 hours, or overnight.
  • When you’re ready to make the dish, heat the pancetta in a large pot or dutch oven over medium heat. Cook until crispy and the fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease.
  • Remove the chicken from the wine (keep the wine marinade!) and pat the chicken completely dry. Add the chicken to the same pot with the fat from the pancetta and sear on all sides. You may need to do this in batches! Sear for about 3 to 4 minutes total, just until all sides are deeply golden. Remove the chicken and place it on a plate.
  • With the heat over medium-low, add the 2 tablespoons of butter. Stir in the onions, carrots and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the mushrooms. Cook until those soften, another 5 to 6 minutes. Stir in the tomato paste and cook for 2 minutes. Stir in the flour and cook for 2 minutes more.
  • Deglaze the pan with the brandy, adding it and stirring, cooking for 1 to 2 minutes. Stir in the remaining wine marinade from the chicken. Bring the mixture to a boil. Cook, stirring often, until the mixture reduces by half, about 10 to 12 minutes.
  • Add the chicken and the pancetta back to the pot. Reduce the heat to low, just so it’s barely simmering. Cover the pot and cook for 45 to 60 minutes, turning the chicken halfway through. Taste and season with more salt and pepper if necessary.
  • When the dish is almost finished, heat the 1 tablespoon of butter in a skillet. Once melted, stir in the pearl onions with the sugar and salt. Cook, stirring often, until the onions are caramelly, about 10 minutes. Remove the onions from the skillet and add them to the pot with the chicken.
  • In the same skillet where you cooked the onions, add the sourdough slices and toast them. If needed, you can add in another tablespoon or so of butter - or just butter the bread and toast it until golden.
  • Sprinkle the chicken dish with the chopped parsley. Serve the chicken with the sauce and vegetables, along with the bread for dipping.

Notes

adapted from ny times

This is last meal worthy.

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Oven-Roasted Plums

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy…

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy that they stick around from summer all the way through the beginning of fall.

There are a lot of plums out there. In Northern California we had big purple Santa Rosa plums, as well as an array of others with names like Elephant Heart and Angelino, as well as pluots, a hybrid of apricots and plums. While they don’t show up in Paris, there are green Reine Claudes (which are close to being at the top of my list for favorite varieties of plums), tiny golden Mirabelles, and sturdy Quetsches, which hold their shape relatively well during baking. And while they’re not as tart as U.S. varieties (most of the tartness of plums is in their skins), they are reliably good, and flavorful, when baked or oven-roasted, as I often prepare them.

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Rose Sangria

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about. There’s red sangria and white sangria…so why not rose sangria? This sangria made with rosé wine is so light and refreshing, so filled with fruity, delicate flavor, that it’s jumped to the top of our favorites list. It’s perfect for summer entertaining, be it a lazy afternoon, pool party, lake house or dinner party drink. Sangria is so often made with too much sugar, or non traditional ingredients like ginger ale. This recipe shows you how to make rose sangria: the Spanish way! It makes for a delicate, nuanced flavor that’s just sweet enough and will leave you wanting more. Love rosé drinks? Try our Rosé Spritzer or Best Frose (Frozen Rosé). Ingredients for rose sangria Sangría is a traditional wine punch that originates from Spain. The classic version is red sangria, made with red wine and chopped fruit, and often orange juice or brandy. There’s also white sangria, made with white wine. So while it’s a bit less standard: why not try it with rosé wine? Like many popular recipes, there are many variations […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about.

Rose sangria

There’s red sangria and white sangria…so why not rose sangria? This sangria made with rosé wine is so light and refreshing, so filled with fruity, delicate flavor, that it’s jumped to the top of our favorites list. It’s perfect for summer entertaining, be it a lazy afternoon, pool party, lake house or dinner party drink. Sangria is so often made with too much sugar, or non traditional ingredients like ginger ale. This recipe shows you how to make rose sangria: the Spanish way! It makes for a delicate, nuanced flavor that’s just sweet enough and will leave you wanting more.

Love rosé drinks? Try our Rosé Spritzer or Best Frose (Frozen Rosé).

Ingredients for rose sangria

Sangría is a traditional wine punch that originates from Spain. The classic version is red sangria, made with red wine and chopped fruit, and often orange juice or brandy. There’s also white sangria, made with white wine. So while it’s a bit less standard: why not try it with rosé wine? Like many popular recipes, there are many variations on the theme when it comes to ingredients. Here are the ingredients in this rose sangria:

  • Fruit: orangelemon and strawberries
  • Sugar
  • Rosé wine
  • Brandy
  • Sparkling water, optional
  • Mint, for garnish
Rose sangria

How to make rose sangria (the Spanish way)

Rose sangria is not often served in Spain, but it’s a variation on white sangria which is traditional. This method is inspired by our favorite Spanish chef, Jose Andres. Chef Andres is from Spain and started many successful restaurants here in the US (and is a Nobel prize nominee for this humanitarian work!). The “Spanish” way to make sangria that Chef Jose recommends is this:

  • Macerate fruit for 20 minutes: Mix the sangria fruit with sugar and let it macerate or stand at room temperature and break down. This helps the fruit flavors permeate the wine even more.
  • Add liquids: Add the rose wine and brandy. Throw in some lemon slices.
  • Refrigerate for 1 to 4 hours. This allows the flavors to meld and develop.

Voila! It’s ready to serve: a refreshing, unique sangria recipe you’ll want to make on repeat all summer long.

Rose sangria

Tip: don’t make more than 4 hours in advance

Once you mix up your batch of rose sangria, you’ll let it sit refrigerated for the flavors to meld. The minimum time for this step is 1 hour. But there is a maximum refrigeration time: we wouldn’t recommend anything beyond 4 hours! The fruit starts to be come soggy and lose their color, and the flavors fade a little. So, it’s not a drink to prep in advance: make it up an hour or so before you plan to drink!

Want bubbles? Serve with soda water

In Spain, it’s also traditional to top off your glass with a little soda water. This adds a bubbly effervescence that makes it even more refreshing! Serve your sangria right away, making sure to dish up a hefty portion of fruit in each glass as a garnish. We like to add a few ice cubes and then top off the glass with soda water. (Just please don’t add Sprite or ginger ale to this wine punch: promise?)

Rose sangria

Eat the fruit when serving!

Another cue we picked up on from Chef Andres is this: don’t let the fruit go to waste! When you serve sangria, serve it with skewers. Let your guests eat the remaining wine-soaked fruit in their drink using the skewers. It’s a perfect “dessert” or palate refresher after a meal.

Brandy vs Grand Marnier

For the other alcohol in this rose sangria, you can use brandy or Grand Marnier. There are lots of types of brandy: use brandy you have on hand. Cognac is a fancy type of brandy if you have that available (we have some for making the classic Sidecar). Grand Marnier is a mix of brandy and orange liqueur: it gives it a little higher end vibe. (If you have a bottle of Grand Marnier, also try it in a Cadillac Margarita.)

Rose sangria

More types of sangria to try

There are so many spins on sangria: some traditional and some more creative! Here are the best types of sangria to try:

This rose sangria recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Rose sangria

Best Rose Sangria


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 90 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Diet: Vegan

Description

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about.


Ingredients

  • 1 orange
  • 2 cups strawberries
  • 2 tablespoons sugar
  • 1 bottle rosé, chilled
  • 1/3 cup brandy or Grand Marnier
  • 1 handful mint leaves
  • 1/2 lemon, sliced into rounds
  • Sparkling water, for serving

Instructions

  1. Chop the orange (leaving the skin on). Slice the strawberries. Add both to the bottom of a pitcher, sprinkle with sugar and stir. Let them stand for 20 minutes at room temperature.
  2. After 20 minutes, pour in the rosé wine and brandy. Add the fresh mint and lemon rounds. Stir and refrigerate 1 to 4 hours. (Don’t go beyond 4 hours or the fruit texture starts to degrade.)
  3. Pour the sangria into ice filled glasses and top with a splash of sparkling water (if desired). Add fruit to each glass, preferably on long skewers for easy snacking.

  • Category: Drink
  • Method: Chilled
  • Cuisine: Spanish

Keywords: Rose Sangria

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Champagne On Ice

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks. Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not…

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks.

Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not always limited to rosé; when in Corsica, people were plopping cubes of ice in glasses of red wine. “It’s too hot…” one person told me, as ice bobbed on the surface of her glass. Champagne isn’t necessarily sacred either. The head of the most prestigious champagne house once told me, “It’s better to add a cube of ice to a glass of champagne, if it’s not served cold enough, than to drink warm champagne.” As someone who’s been served a glass of champagne at a less-than-ideal temperature, I have to agree.

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