Coq Au Vin Rosettes
Discover the perfect fusion of French-inspired comfort and elegant presentation with these Coq Au Vin Rosettes. This unique twist on the classic coq au vin transforms tender chicken thighs, savory pancetta, earthy mushrooms, and pearl onions into bite-sized delights wrapped in golden, flaky puff pastry. The rich sauce, infused with dry red wine, thyme, and garlic, pairs beautifully with the buttery pastry, creating a stunning appetizer or centerpiece for your next dinner party. Easy enough to prepare with just 25 minutes of prep time, these rosettes are baked to perfection, delivering layers of flavor in every bite. Serve them warm, garnished with fresh thyme, for a chic and irresistible dish that’s as pleasing to the eye as it is to the palate.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 100 grams diced pancetta or bacon
- 200 grams button mushrooms, sliced
- 150 grams pearl onions, peeled
- 2 garlic cloves, minced
- 250 milliliters dry red wine
- 250 milliliters chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 thyme sprigs
- 1 bay leaf
- 2 puff pastry sheets
- 1 egg, beaten (for egg wash)
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 200°C (400°F).
Season the chicken thighs with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken thighs until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the diced pancetta and cook until crispy. Remove and set aside with the chicken.
Add the remaining tablespoon of olive oil and butter to the skillet. Sauté the mushrooms, pearl onions, and garlic until tender and lightly golden, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to combine, cooking for 1 minute.
Gradually pour in the red wine and chicken stock while stirring, then add the tomato paste, thyme sprigs, and bay leaf. Bring to a simmer.
Return the chicken thighs and pancetta to the skillet. Cover and cook on low heat for 20 minutes, allowing the flavors to meld and the sauce to thicken. Discard the thyme sprigs and bay leaf once cooked.
Roll out the puff pastry sheets on a floured surface and cut them into long strips about 2-3 cm in width.
Spoon a small amount of the chicken mixture onto each strip, then roll the pastry strips into rosettes.
Place the rosettes seam-side down on a parchment-lined baking sheet. Brush with beaten egg wash for a golden finish.
Bake in the preheated oven for 15 minutes, or until the puff pastry is golden brown and flaky.
Serve warm and garnish with fresh thyme, if desired. Enjoy your elegant Coq Au Vin Rosettes!
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 5107 mg | 222% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.2 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 194 mg | 15% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
