How to Turn a Bottle of Rosé into 4 Simple Weeknight Meals

Not that I’m complaining, but this time of year it seems like it’s nearly impossible to open Instagram without seeing a sea of millennial-pink rosé in my feed. There’s a chance this is because I’m slightly basic and in need of further self-reflection, but I also think a strong argument could be made for rosé’s complete and utter ubiquity.

Whether, it’s served frozen (I’m really into this Peachy Frosé), poured over lemonade ice cubes (only three ingredients!) or shaken into a classy cocktail (pinkies up, naturally), the hashtag-able beverage seems unstoppable. And, I admit, I’m just as rosé-obsessed as everyone else. So much so that it’s become my weeknight cooking companion. In fact, I’m not just enjoying it by the glass, I’m using it as an actual ingredient in my cooking too.

Bottoms up? Not so fast!
Bottoms up? Not so fast!
Photo by James Ransom

I find that cooking with rosé is a surprisingly simple way to put a summery spin on a tried-and-true weeknight dinner. The fruity flavor; crisp, dry bite; and beautiful blush hue can liven up a traditional supper. Much like a well-needed breath of fresh air, but slightly more filling.

When cooking with rose, I recommend one that’s on the drier side. I suggest Robert Sinskey Vin Gris for one simple reason: that’s what Ina Garten drinks. And if the Barefoot Contessa recommends it, you know it’s “good” rosé. Plus, I’ve been to their gorgeous vineyard in Napa, and those wines are all legit. The zippy-citrus flavor (think blood orange meets Meyer lemon zest) has very little sweetness, so it’s perfect for sauces, shrimp scampi, and even fruity salads. But, this $8 rosé sounds like it’ll do the job just fine, too.

This Millennial Pink—Can I Eat It? (Yes, in 11 Ways)
This Millennial Pink—Can I Eat It? (Yes, in 11 Ways)
by Nikkitha Bakshani

Whichever rosé you choose, and this part can’t be stressed enough, pick up an extra. These four recipes will use up almost an entire bottle, so you’ll definitely need something to sip on while you cook.

Make sure you have these on hand:

  • Lots of rosé
  • Proteins: chicken (breasts and skin-on thighs), shrimp
  • Spices and Herbs: pink peppercorns, parsley, basil, mint
  • Alliums: garlic, shallots
  • Fruits and Vegetables: peaches, lemons, arugula, hearty greens (peas, asparagus, beans)
  • Dairy: burrata, heavy cream

Now make these dinners:

Pink Peppercorn Piccata with Rosé

Slice two boneless, skinless chicken breasts in half, lengthwise. Season the chicken with plenty of salt and pepper and then dredge in some flour. Heat olive oil over a medium heat in a large pan. Brown the chicken breasts until cooked, then move them to a platter. Add some butter to the pan. Once hot, add the pink peppercorns and garlic and stir around the pan until just fragrant. Add the rosé and lemon juice. Cook to reduce by half. Pour the sauce over the chicken and serve. (Full recipe, below.)

Pink Peppercorn, yum!
Pink Peppercorn, yum!
Photo by Emily Dryden

Rosé Shrimp Scampi

Melt some butter in a large pan with some thinly sliced garlic and sauté. Add 1/2 cup rosé, a big pinch of salt, and some red pepper flakes. Let it reduce, then add 1 1/2 lbs shrimp. Cook until the shrimp turns just pink. Sprinkle lots of parsley over the shrimp and serve with charred bread (to mop up the sauce).

Rosé Marinated Peaches with Burrata & Arugula

Slice a few peaches. Place them in a bowl with pinch of salt, a spoonful of sugar and about 1/4 cup of rosé. Let them marinate in the fridge for a few hours. To serve, dress some arugula with olive oil, salt, and pepper. Top with a few slices of burrata, a handful of marinated peaches and some mint or basil leaves.

Rosé Chicken in Cream Sauce

Sear skin-on chicken thighs in olive oil in a large pan. Once browned, place on a plate. Add another splash of olive oil to the pan and turn the heat down. Sauté chopped shallots and garlic in the pan until translucent. Then, add a 1/2 cup of rosé to deglaze the pan. Bring to a boil and then add 1 1/2 cups of cream. Add the chicken back into the cream and let cook on a low simmer for 10 minutes. Add in some vegetables; I like a mixture of peas and asparagus. Cook for 5 minutes more. Stir in some chopped basil, parsley and mint before serving.

This post originally ran in August 2017. We’re running it again here because, if you have rosé on hand, why not use some in dinner?

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Rosé Chicken Picatta with Pink Peppercorns

By Grant Melton

  • 2
    boneless skinless chicken breasts (about 1 pound)

  • 1/4
    cup flour

  • 3
    tablespoons olive oil

  • 2
    tablespoons butter

  • 3
    cloves of garlic, chopped

  • 1 1/2
    teaspoons pink peppercorns

  • 1/2
    cup rosé

  • juice of one lemon

  • parsley, chopped, for garnish

  • salt and pepper

View Full Recipe

How do you like to cook with rosé? Let us know in the comments!

(via Food52)

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