J
JaneServings:
4-6
Prep time:
00:15
A One-pot savory and fruity chicken dish with cider, mustard, and cream
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 tsp salt
- 2 1/2 lbs chicken thighs, bone-in, skin on
- 1 lb baby potatoes, 1/3" slices
- Coq Au Vin blend
- 2 cups (16 fl oz) hard cider
- 2 tbsp Dijon mustard
- 2 tbsp cornflour mixed with 2 tbsp water (called a slurry)
- 1 cup crème fraîche / sour cream
1 handful flat leaf parsley, roughly chopped
Instructions
- Slow Cook 1) Heat the oil in a skillet; soften onion for 2 minutes 2) season chicken thighs with salt 3) add chicken thighs & brown skin side down for 3 minutes 4) transfer mixture to cooker 5) add potatoes & Coq au Vin blend to cooker 6) add cider to skillet to briefly deglaze 7) stir mustard into cider and transfer to cooker 8) Cover & cook on LOW: 7 hours or HIGH: 3 hours 9) remove lid & stir in the cornflour mixture 10) replace lid for a couple minutes for the sauce to thicken 11) remove lid and stir in crème fraîche / sour cream to serve
- Pressure Cook 1) Heat the oil on sauté function; soften onion for 2 minutes 2) season chicken thighs with salt 3) add chicken thighs & brown skin side down for 3 minutes 4) add potatoes & Coq au Vin blend to cooker 5) stir cider & mustard together in a jug & add to the cooker 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 12 minutes. 6) Vent with Quick Pressure Release 7) remove lid & stir in the cornflour mixture 8) replace lid for a couple minutes for the sauce to thicken 9) remove lid & stir in crème fraîche / sour cream to serve
Tips
subtitute chicken for 2-1/2 lbs pork shoulder, 2" cubes. Increase cook times: Slow Cook LOW: 8 hours or HIGH: 3 - 4 hours Pressure Cook manual / pressure 30 minutes
