Experience the rich and deep flavors of Coq au Vin, a French bistro classic, made easily at home using a pressure cooker. This method delivers a seamless and effortless experience while retaining the traditional essence of the dish.
Make a bouquet garni by wrapping smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth and tying it with kitchen twine.
2
Season chicken with salt and pepper.
3
Place flour in a shallow dish and dredge the chicken, shaking off any excess.
4
Heat butter and 1 tablespoon olive oil in a pressure cooker set to sauté.
5
Working in batches, add the chicken and cook until golden brown on both sides, 3 to 4 minutes. Transfer to a plate.
6
Add remaining 1 tablespoon olive oil to the cooker and increase heat to medium-high.
7
Add mushrooms, onions, and minced garlic to the cooker. Season with salt and pepper, and cook until golden, about 6 minutes. Transfer the mixture to a plate.
8
Add cognac and red wine to the cooker, using a wooden spoon to scrape up any browned bits. Cook until reduced by half, about 4 minutes.
9
Add chicken broth, tomato paste, bouquet garni, and the reserved chicken and mushroom mixture. Bring to a boil.
10
Secure the lid, set the pressure cooker to high pressure, and cook for 12 minutes.
11
Carefully release pressure, then remove the lid.
12
Using a slotted spoon, transfer the chicken, mushrooms, and onions to a bowl.
13
Remove and discard bouquet garni.
14
Return the cooker to medium-high heat, and bring the liquid to a boil. Cook until reduced by half, about 7 minutes.
15
Combine cornstarch and cold water in a small bowl, then stir the mixture into the cooker.
16
Return the chicken, mushrooms, and onions to the cooker, and cook for an additional 2 minutes.
17
Skim any fat from the surface and season with salt.
18
Stir in parsley leaves, garnish with thyme leaves, and serve immediately.