Name: Classic Coq au Vin in a Pressure Cooker
Prep time: 30 min
Cook time: 42 min
Total time: 72 min
Ingredients: 1 tablespoon cornstarch; 2 tablespoons olive oil; 7 fresh sprigs flat-leaf parsley, stems and leaves separated; Coarse salt and freshly ground pepper; 1 tablespoon unsalted butter; 6 large garlic cloves, smashed; 1 tablespoon cold water; 1 bay leaf; 2 sprigs fresh thyme, plus more for garnish; 2 whole boneless and skinless chicken breasts, cut into 1-inch strips; 8 ounces pearl onions, peeled; 12 ounces white button mushrooms, halved or quartered; 4 whole black peppercorns; 3 tablespoons cognac; 3 1/4 cups low-sodium chicken broth; 1 tablespoon tomato paste; 1 cup dry red wine; 1/4 cup all-purpose flour

Coq au Vin

What ingredients do I need to make Coq au Vin?

What is the best type of wine to use for Coq au Vin?

How do I prepare the chicken for Coq au Vin?

What can I substitute for the bacon in Coq au Vin?

How do I thicken the sauce in Coq au Vin?

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.

Milk

Wheat

Flour & Meal

gram

cornstarch

Oils

milliliter

olive oil

Fresh Vegetables

fresh parsley

Seasonings

Salt & Pepper

Butter & Margarine

unsalted butter

garlic

Water

water

dried bay leaves

fresh thyme

Poultry

chicken breast

pearl onion

Mushrooms

button mushroom

Black Peppercorns

Liquor

cognac

Stocks & Broths

chicken broth

Canned Vegetables

tomato paste

Wine

cabernet sauvignon red wine

all purpose flour

Calories

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Folic Acid (B9)

Vitamins

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Riboflavin (B2)

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Classic coq au vin

Classic Coq au Vin in a Pressure Cooker

Baking Goods

Produce

Dairy

Beverages

Meat & Seafood

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/classic-coq-au-vin-in-a-pressure-cooker-2702146-2.jpeg

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.

Place flour in a shallow dish and dredge the chicken, shaking off any excess.

Heat butter and 1 tablespoon olive oil in a pressure cooker set to sauté.

Working in batches, add the chicken and cook until golden brown on both sides, 3 to 4 minutes. Transfer to a plate.

Add remaining 1 tablespoon olive oil to the cooker and increase heat to medium-high.

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.

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.

Add chicken broth, tomato paste, bouquet garni, and the reserved chicken and mushroom mixture. Bring to a boil.

Secure the lid, set the pressure cooker to high pressure, and cook for 12 minutes.

Carefully release pressure, then remove the lid.

Using a slotted spoon, transfer the chicken, mushrooms, and onions to a bowl.

Return the cooker to medium-high heat, and bring the liquid to a boil. Cook until reduced by half, about 7 minutes.

Combine cornstarch and cold water in a small bowl, then stir the mixture into the cooker.

Return the chicken, mushrooms, and onions to the cooker, and cook for an additional 2 minutes.

Skim any fat from the surface and season with salt.

Stir in parsley leaves, garnish with thyme leaves, and serve immediately.

Classic Coq au Vin in a Pressure Cooker

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