Coq au Vin is a french dish made with chicken and red wine.
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp flour (can sub GF flour)
- 1/2 tsp salt
- 2 tbsp olive oil
- 4 thick slices bacon, cut into 1″pieces
- 12 baby onions, peeled
- 8oz pack mushrooms, sliced
- 2 tsp (4 cloves) garlic, minced
- 1 tbsp tomato paste
- Coq au Vin blend
- 1/4 cup (2 fl oz) cognac or brandy (optional)
- 1-3/4 cups (14 fl oz) red wine (can substitute 1 cup chicken broth for 1 cup of the red wine)
- For serving: mashed potatoes
- Slow Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker with the remaining flour. 3) In the same skillet, sauté the bacon, onions, and mushrooms for 3 minutes; add the mixture to the cooker. 4) Stir in the garlic and tomato paste, sprinkle in the Coq Au Vin blend and add the cognac and wine/broth; stir and cover. 5) Cook on LOW: 7-8 hours or HIGH: 3-4 hours.
- Pressure Cook: 1) Toss the chicken in the flour and salt to coat. 2) In the cooker heat half of the oil on sauté function and cook bacon for 3 minutes. 3) Push bacon to one side and add the floured chicken to the pot; brown chicken for 3 minutes, turning once. 4) Add the other half of the oil, stir in the baby onions and garlic and soften for 2 minutes. 5) Sprinkle in the Coq Au Vin blend and add mushrooms, tomato paste, cognac, and wine/broth. 6) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 7) Turn the dial to Venting and use Quick Pressure Release.
Serve with creamy mashed potatoes and a fresh green salad with walnuts, lemon juice and olive oil.
Pair with an Oregon or Washington Pinot Noir or a Burgundy.
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