Quick Coq Au Vin Wolfgang Puck Pressure Cooker Recipes

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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

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

QUICK COQ AU VIN



Quick Coq au Vin image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Sauté     Low Fat     Quick & Easy     Low Cal     Dinner     Bacon     Red Wine     Fall     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Steps:

  • Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
  • Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
  • Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

QUICK COQ AU VIN



Quick Coq au Vin image

This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.

Provided by Jacques Pepin

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 18

1 (3 to 3 1/2 pound) whole chicken
12 pearl onions
½ cup water
2 tablespoons olive oil, divided
½ teaspoon white sugar
4 large mushrooms, cleaned and quartered
⅓ cup finely chopped onion
3 cloves garlic, minced
1 ½ cups dry and robust red wine (such as Syrah or Grenache)
2 bay leaves
1 sprig thyme, leaves picked
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red wine
1 teaspoon potato starch
4 slices bread, crusts removed
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley

Steps:

  • Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
  • Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
  • Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
  • Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
  • Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
  • Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
  • Dip the tip of each crouton into the sauce; press into parsley until coated.
  • Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

Nutrition Facts : Calories 690.8 calories, Carbohydrate 23.3 g, Cholesterol 145.5 mg, Fat 35.8 g, Fiber 2.3 g, Protein 49.6 g, SaturatedFat 8.5 g, Sodium 757.6 mg, Sugar 3.7 g

QUICK COQ AU VIN WOLFGANG PUCK PRESSURE COOKER



Quick Coq Au Vin Wolfgang Puck Pressure Cooker image

This is a quick version of the classic French dish, completely made in the Wolfgang Puck electronic pressure cooker. I'm sure it would work for other brands, as well, including stove top models. Just be sure to follow the manufacturer's instructions, regardless of what brand you're using. Enjoy!

Provided by Jainagirl

Categories     Poultry

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

1 whole chicken, cut up (or 2 lb skinless, boneless breasts)
1 large onion, diced
8 ounces white button mushrooms, cleaned and sliced
1 cup dry red wine, such as Cabernet Sauvignon
28 ounces beef stock
2 bay leaves
6 ounces egg noodles, extra wide, uncooked
2 tablespoons flour
1/2 cup water
salt and pepper
1/2-1 teaspoon Worcestershire sauce
1/2 cup flour, seasoned, for dredging
2 -3 tablespoons oil, vegetable, for sauteing

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



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

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.

PRESSURE COOKER COQ AU VIN



Pressure Cooker Coq Au Vin image

Make and share this Pressure Cooker Coq Au Vin recipe from Food.com.

Provided by Joe Stevens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken thighs, and legs
1/4 cup potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
sea salt & freshly ground black pepper
6 ounces thick slab bacon, cubed
1 medium onion, quartered
2 cups red wine, preferably pinot noir
8 ounces button mushrooms, quartered
2 stalks celery, large dice
2 medium carrots, large half moon cut
24 white pearl onions
6 petite yellow potatoes
2 tablespoons tomato paste
3 garlic cloves, crushed
3 sprigs fresh thyme
1 bay leaf
1 tablespoon sea salt

Steps:

  • You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold.
  • Marinate the chicken in the red wine at least one hour - best over night.
  • Remove chicken from the Red wine pat dry, Season chicken with salt and pepper, roll it in Potato starch.
  • Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to Set time to 20 minute.
  • Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove a reserve.
  • Add more oil if needed: add the quartered onions, and garlic cook 2-3 minutes. Add the red wine into the inner pot, and reduce 3-4 minutes. Add, Chicken stock and return previous ingredients except chicken and bacon, stir. Return chicken and bacon.
  • Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  • Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce.

Nutrition Facts : Calories 983.5, Fat 34.6, SaturatedFat 10.7, Cholesterol 107.9, Sodium 2351.8, Carbohydrate 105.1, Fiber 16.6, Sugar 24.5, Protein 34.1

QUICK COQ AU VIN



Quick Coq au Vin image

This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

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.

Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

COQ AU VIN (PRESSURE COOKER)



Coq Au Vin (Pressure Cooker) image

An updated version that is simpler but just as good, especially if you use the cognac to add to the authentic flavors of the dish. Serve it over cooked noodles or boiled potatoes.

Provided by gailanng

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

6 slices smoked bacon, diced
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 lbs boneless skinless chicken breasts, cut into bite-size pieces
salt and pepper
1 large carrot, peeled and grated
2 stalks celery, sliced
1 (1 lb) bag white pearl onion, thawed
2 garlic cloves, peeled and minced
8 ounces button mushrooms, cleaned and sliced
1/2 teaspoon dried thyme
2 teaspoons dried parsley
2 cups dry red wine, such as Burgundy
1/4 cup cognac
2 tablespoons cornstarch
3 tablespoons cold water
salt & freshly ground black pepper, to taste

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.

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See more ideas about wolfgang puck pressure cooker, pressure cooker, pressure cooker recipes. Nov 18, 2014 - Explore Arcangela Fasulo's board "Wolfgang puck pressure cooker" on Pinterest. See more ideas about wolfgang puck pressure cooker, pressure cooker, pressure cooker recipes. Pinterest. Today. Explore. When autocomplete results are …
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HOW TO MAKE QUICK AND MOIST CHICKEN BREASTS {WOLFGANG PUCK …
2013-12-05 I marinated the chicken breasts for several hours and then popped them in the oven at 375 for 20 minutes on the pressure cooking mode. What happened when I removed the chicken from the oven and sliced it up actually made me say “Winner, Winner, Chicken Dinner!”. The chicken was moist, tender, perfectly cooked, and filled with flavor!
From ourknightlife.com


21 WOLFGANG PUCK PRESSURE COOKER MACARONI AND CHEESE RECIPE
Boil the water (with salt and/or olive oil) in a large pan. Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see above. Drain and leave to steam dry for a few mins, just until the surface of the pasta looks matte.
From selectedrecipe.com


LET'S COOK- BEEF STEW IN WOLFGANG PUCK PRESSURE COOKER
Beef Stew Recipe:coat 2 lbs of beef chucks in flourAdd 2 tablespoons of olive oil in pressure cooker and brownmeat chucks in the pressure cooker - add salt a...
From youtube.com


HOW TO USE A WOLFGANG PUCK PRESSURE COOKER? TIPS FOR USING A …
How to use a wolfgang puck pressure cooker? Pressure cookers are an amazing way to make quick and healthy meals, but a lot of people don’t know how to use them. A pressure cooker can be a great way to make fast, healthy meals, but if you’re not familiar with how they work, they can …
From pressurecookersplus.com


PRESSURE COOKER COQ AU VIN RECIPES ALL YOU NEED IS FOOD
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
From stevehacks.com


64 WOLFGANG PUCK RECIPES PRESSURE COOKER IDEAS - PINTEREST
Oct 31, 2016 - Explore Judith Arvy's board "WOLFGANG PUCK RECIPES PRESSURE COOKER", followed by 311 people on Pinterest. See more ideas about recipes, pressure cooker, pressure cooker recipes.
From pinterest.com


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