Coq Au Vin Pressure Cooker Recipes

PRESSURE COOKER COQ AU VIN

Steps:

• Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently. Remove bacon to a plate, leaving the bacon fat in the pot. Season chicken with salt and pepper. Add the chicken to the pot and brown on both sides in the bacon fat. Remove the chicken to a platter, leaving the fat in the pan. Add the onions and cook, stirring frequently, until softened and lightly caramelized. Add the garlic and cook for 1 minute. Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid. Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.) While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper. When timer beeps, do a quick pressure release and remove the chicken from the pressure cooker pot to a serving dish. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired. Combine sauce with chicken in the serving bowl. Serve topped with crumbled bacon and chopped parsley.

PRESSURE-COOKER COQ AU VIN

Steps:

• 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 reserved 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°. , 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 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. Brown chicken on both sides in reserved 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 6-7 hours or until chicken is tender. , 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 bacon. Serve with chicken and vegetables.

COQ AU VIN (PRESSURE COOKER)

Steps:

• In the pressure cooker fry the bacon until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl and set aside. Add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature.
• Season with salt and pepper the chicken pieces. To the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. Transfer cooked pieces to the bowl with the bacon once it's lightly browned.
• Add the carrot and celery to the pressure cooker; saute for 2 minutes. Add the onions; saute for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture.
• Stir in the wine and cognac. Return the bacon and chicken pieces. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure and remove the lid.
• In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry.
• Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Adjust seasoning and add salt and pepper to taste.

QUICK COQ AU VIN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Dredge chicken pieces in seasoned flour. Heat empty cooker. Add oil.
• When the oil is hot, brown the chicken. Remove chicken and reserve. Add onions, and brown until they caramelize. Remove onions and reserve. Add mushrooms, and sauté until they give up all their liquid, and the liquid evaporates completely. Unplug the cooker and let it cool briefly.
• Add wine, beef broth and bay leaves to the cooker. Put cover on, as per instruction booklet. Plug the cooker in, and select the "Stew" function. Cooker should run for 20 minutes, once it gets up to pressure. Unplug the cooker and follow the instruction manual for cooling and opening it at the end of the cooking time.
• Remove chicken from the cooker. Plug the cooker in, and select the "Stew" function again. Cover with the glass cover and bring the broth and vegetables to a boil. Remove cover. Add the noodles to the broth and cook, uncovered, until tender, stirring often. Meanwhile, mix 2 tablespoons flour with about 1/2 cup water. Blend until completely smooth. Add to cooker, stir well, and cook, stirring constantly but gently, until the sauce thickens. Add salt and pepper to taste. Add 1/2 to 1 tsp Worcestershire sauce to taste.
• Return chicken to the cooker and heat for 2 or 3 minutes, uncovered. Serve immediately.

PRESSURE-COOKER COQ AU VIN

Steps:

• Make a bouquet garni: Wrap smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.
• Heat butter and 1 tablespoon oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to saute. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.
• Add remaining 1 tablespoon oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until golden, about 6 minutes. Transfer mixture to plate.
• Add cognac and wine to cooker. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes. Add broth (2 3/4 cups for stovetop; 2 1/4 cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes. Remove from heat and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to saute.
• Bring liquid to a boil and cook until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.

COQ AU VIN

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

PRESSURE COOKER COQ AU VIN RECIPE - (4.3/5)

Steps:

• Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently. Remove bacon to a plate, leaving the bacon fat in the pot. Season chicken with salt and pepper. Add the chicken to the pot and brown on both sides in the bacon fat. Remove the chicken to a platter, leaving the fat in the pan. Add the onions and cook, stirring frequently, until softened and lightly caramelized. Add the garlic and cook for 1 minute. Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid. Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.) While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper. Remove the chicken from the pressure cooker pot to a serving dish. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired. Serve topped with crumbled bacon and chopped parsley. Serve over noodles, rice or mashed potatoes.

QUICK COQ AU VIN

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.