Instant Pot Coq Au Vin Recipes

PRESSURE-COOKER COQ AU VIN

Pressure-Cooker Coq au Vin image

Don't be intimidated by the elegant name. The 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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 thick-sliced bacon strips, chopped
1-1/2 pounds boneless skinless chicken thighs
1 medium onion, chopped
2 tablespoons tomato paste
5 garlic cloves, minced
1-1/2 cups dry red wine or reduced-sodium chicken broth
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

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.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges

PRESSURE-COOKER COQ AU VIN

Pressure-Cooker Coq au Vin image

Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker, the deeply satisfying flavor is equal to that of traditional stovetop simmering-in about a third of the time. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Number Of Ingredients 16

Ingredients

6 large cloves garlic, 3 smashed and 3 minced
4 black peppercorns
1 dried bay leaf
2 thyme sprigs, plus fresh leaves for serving
7 flat-leaf parsley sprigs, stems and leaves separated
6 bone-in, skin-on chicken thighs (about 3 pounds total)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
12 ounces white mushrooms, halved
8 ounces pearl onions, peeled
3 tablespoons cognac
3/4 cup dry red wine, such as Cabernet Sauvignon
2 3/4 or 2 1/4 cups homemade or store-bought chicken broth
1 tablespoon tomato paste

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.

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