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Pressure-Cooker Coq au Vin

Ingredients

  • 3 thick-sliced bacon strips, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 5 garlic cloves, minced
  • 1-1/2 cups dry red wine or reduced-sodium chicken broth
  • 1-1/2 pounds boneless skinless chicken thighs
  • 4 medium carrots, chopped
  • 2 cups sliced baby portobello mushrooms
  • 1 cup reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in remaining drippings; remove and set aside.
  • Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel.
  • Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel.
  • Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in reserved bacon. Serve with chicken and vegetables.
  • Slow cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in remaining drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker.
  • Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low until chicken is tender, 6-7 hours. Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in reserved bacon. Serve with chicken and vegetables.

TIP: This can be made a day or two in advance and reheated. Coq au vin can be made completely in advance–in fact, it actually tastes better if you make it the day before and slowly reheat it.

Nutrition Facts

1 serving: 244 calories, 11g fat (3g saturated fat), 78mg cholesterol, 356mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Total Time
Prep: 25 min. Cook: 15 min.

Makes
6 servings

Don’t be intimidated by the elegant name. This classic French dish is now made easier in one appliance! This Instant Pot coq au vin has all the classic flavors of a rich red wine-mushroom sauce but is so simple to make. My family loves it with whole grain country bread or French bread for dipping into the extra sauce. —Julie Peterson, Crofton, Maryland


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Written by tasteofhome

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