Coq Au Vin Rosé by Jeany Cronk

There’s nothing quite like a French classic, especially with a Provençal twist. This recipe is from Jeany’s cookbook At Home in Provence, which reimagines tradition with a splash of rosé, making it the perfect centrepiece for your next Sunday lunch. Created in partnership with our friends at Le Creuset UK.

Ingredients (Serves 4):

  • 1.8kg (4lb) chicken
  • Unsalted butter, for cooking
  • 5 banana shallots, halved
  • 6 garlic cloves, peeled
  • 350ml (12 fl oz) Mirabeau Classic rosé wine
  • 1 fennel bulb, thinly sliced
  • 2 unwaxed lemons, thinly sliced
  • Olive oil, for brushing
  • 1 bunch of radishes, trimmed
  • Salt and freshly ground black pepper
  • Boiled potatoes or a baguette, to serve

Method:

Generously rub salt all over the chicken — you should use about 2 teaspoons of salt. Set aside until ready to cook. At this point, you can leave the chicken covered in the fridge for a day or setit aside at room temperature while the oven preheats.

Preheat the oven to 220°C fan (475°F).

Melt a knob of butter in a large heavy-based saucepan or casserole dish (Dutch oven) over a medium heat (I use a wide cast-iron pan for the job). Add the shallots and cook for 5–6 minutes until they start to colour nicely, then add the garlic and cook for 2 minutes. Add the chicken, breast-side up, and cook for 4–6 minutes until the base of the chicken begins to colour and crisp. Pour in the rosé and simmer for 2 minutes.

Lift up the chicken with some tongs and slide the sliced fennel and lemons underneath. Drizzle or brush the top of the chicken with oil and place in the oven. Roast for 25 minutes, then add the radishes. Return to the oven and cook for a further 20–30 minutes, or until golden on top and the juices run clear (pull the drumstick away from the breast to check).

Serve the chicken on a platter on a bed of lemons, fennel and radishes. Season with black pepper and serve with potatoes or lots of baguette for soaking up the juices.

Get a copy of At Home in Provence for more Provençal recipes!

Watch Jeany bring this recipe to life on Mirabeau’s Instagram Reels!

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