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Classic Coq au Vin in a Pressure Cooker

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.
1
1 hr 12 min
TOTAL TIME
313
CALORIES
$2.52
PER SERVING
Classic Coq au Vin in a Pressure Cooker
Ingredients
18 INGREDIENTS
6 SERVINGS
Olive Oil
2 tbsp olive oil
Salt And Pepper
salt and pepper
to taste
Unsalted Butter
1 tbsp unsalted butter
All Purpose Flour
1/4 cup all purpose flour
Garlic
6 cloves garlic
smashed
Dried Bay Leaf
1 whole dried bay leaf
Fresh Thyme
2 sprigs fresh thyme
plus more for garnish
Boneless Chicken Breasts
2 whole boneless chicken breasts
cut into 1-inch strips
White Button Mushrooms
12 oz white button mushrooms
halved or quartered
Black Peppercorns
4 whole black peppercorns
Pearl Onions
8 oz pearl onions
peeled
Cognac
3 tbsp cognac
Low-sodium Chicken Broth
3 1/4 cups low-sodium chicken broth
Tomato Paste
1 tbsp tomato paste
Cornstarch
1 tbsp cornstarch
Cold Water
1 tbsp cold water
Fresh Parsley
7 sprigs fresh parsley
stems and leaves separated
Dry Red Wine
1 cup dry red wine
Directions
18 STEPS
30 min
PREP TIME
42 min
COOK TIME
1 hr 12 min
TOTAL TIME
1
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.
Health Info
Macros
14g
CARBS
13g
FAT
20g
PROTEIN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
What is 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?
Can I make Coq au Vin in a slow cooker?
What can I substitute for the bacon in Coq au Vin?
How do I thicken the sauce in Coq au Vin?
Can I make Coq au Vin ahead of time?