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Oh so perfectly silky tender chicken and vegetables that cook in a red wine sauce in just a fraction of the time. SO GOOD!
Coq Au Vin is a classic French dish of chicken baked in red wine. It cooks and cooks for hours, and to be honest, it’s absolutely heavenly. But now we can do it right in the Instant Pot with less effort, less time, and less babysitting.
With chicken thighs, mushrooms, carrots, garlic, carrots and fresh thyme and 15 minutes of high pressure, the chicken becomes silky with a red wine aroma that gives you all the vibes of simply braised. part of the time. It’s warm, it’s comfortable, it’s great for entertaining and it’s super stylish without any of the hard work.
Serve at the end mashed potatoes and: crusty bread cook up all that appetizing goodness with a healthy sprinkling of that crispy bacon right on top.
TOOLS FOR THIS COMPONENT
MUST USE RED WINE.
Bordeaux (pinot noir) is the traditional choice for Coq Au Vin. However, beef stock with red wine vinegar can be used as a non-alcoholic substitute for red wine. Stock will be less acidic and milder tasting than red wine.
WHAT IF I HAVE AN ADVANCED KATANA?
No Instant Pot, no problem. You can cook this version of the stove instead.
HOW CAN I DELIVER THIS?
You’ll want to cook all that sauce with something like these mashed potatoes with butter (or you can go to cauliflower puree) or several crusty bread. You can also pair this with a light salad with residual wine for a well-rounded meal.
- 3: layer bacon, diced
- 6:00 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to try
- 8 o’clock ounce cremini mushrooms, halved
- 3: sezlot, square
- 3: clove garlic, ground
- 2: tablespoons all-purpose flour
- 2: tablespoons tomato paste
- 1 ½ cups dry red wine
- 1: glass chicken broth
- 3: carrot, cut in half lengthwise and into thirds
- 4: branches fresh thyme
- 2: tablespoons chopped fresh parsley leaves
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Define it 6-qt Instant Pot® on a high steam setting. Add bacon and cook until browned and crisp, about 6-8 minutes. Get rid of excess fat; transfer bacon to a paper towel-lined plate.
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Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
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Working in batches, add chicken to Instant Pot®, skin side down, and sear on both sides until golden brown, about 2-3 minutes per side; put aside Drain off excess fat, reserving 2 tablespoons in Instant Pot®.
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Add the mushrooms and onions and cook, stirring occasionally, until the mushrooms are soft and browned, about 5 to 7 minutes; Season with salt and pepper to taste.
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Stir in garlic until fragrant, about 1 minute.
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Stir in flour and tomato paste until lightly browned, about 1 minute.
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Stir in the wine, scraping up any browned bits from the bottom of the Instant Pot®. Mix the chicken broth, carrot and thyme.
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Return the chicken to the Instant Pot®. Choose manual setting; set the pressure to high and set the time to 15 minutes. When cooking, quickly release the pressure according to the manufacturer’s instructions.
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Set chicken and vegetables aside. Choose a high steam setting; simmer until sauce is reduced and slightly thickened, about 8-10 minutes; Season with salt and pepper to taste.
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Serve chicken and vegetables immediately with juices, sprinkle with bacon, if desired, and garnish with parsley.
