Coq Au Vin In the Instant Pot
You might be shocked to learn the something fancy and French like Coq Au Vin can be ready in under 30 minutes using the Instant Pot. What is Coq Au Vin exactly? Well translated it means rooster with wine and it’s a very old farmhouse dish. When the farmer was ready and old annoying rooster that had crowed one too many times at dawn was taken, butchered, and soaked in wine for 1-2 days to tenderize the meat. Now days though we’re not killing our own roosters, but we’re buying nice young chickens at the grocery store so the need to soak in wine to tenderize is no longer necessary. However giving the chicken a good long vino bath still makes it very tasty and gives the signature wine stained color to the meat.
Coq Au Vin is just fancy speak for chicken stew
French food has an undeserved reputation for being elitist and sophisticated but in honestly this is just a chicken stew. It’s bone in chicken meat, vegetables, and a lovely sauce. Normally it takes a long time to make this because the chicken in marinaded and slowly braised for hours. In the Instant Pot we can turn this all day marathon of a meal into a quick weeknight dinner.
To accomplish this we employ a few tricks to get an all-day taste in just a few minutes. One trick is browning the chicken skin in the broiler after the cooking process. This allows all the juices to flavor the sauce, but we still get beautiful browned meat. The other trick is to make sure we create layers of mature flavors by sautéing mushrooms, onions, and bacon and allowing them to caramelize. We want those lovely brown bits to develop on the bottom of the pot and then deglaze it with wine. I also highly suggest is marinading it in wine for 2-3 hours prior to cooking. This step isn’t completely necessary but if you have the time it really helps intensify the flavor. Lastly, we thicken the sauce after it’s cooked. Adding thickeners like roux, or cornstarch doesn’t work in the instant pot. It can cause burning and other issues with releasing the pressure correctly. When the Coq Au Vin is almost done we make a roux on the stove top with butter and flour and allow it to cook and this agin develops the flavor. We then add this to the sauce to thicken it.
This is traditionally served with mashed potatoes. Click here for Instant Pot Mashed Potatoes Recipes
Instant Pot Coq Au Vin
Ingredients
- I whole chicken in pieces or thighs and/or breasts
- 4-5 strips of bacon chopped
- 1 large yellow onion
- 3-4 stocks celery
- 1/2 lb perl onions (optional)
- 1-2 tbs butter
- 1/2 lb mushrooms
- 3-4 large carrots rough chopped
- 2 cup crushed tomatoes
- 2 cloves of garlic crushed
- 1 cup dry red wine
- 2 cup chicken stock
- Boquet garni (thyme bay rosemary)
- Salt and pepper
- Fresh Parsley minced topping
- Please write Ingredients here.....
Instructions
- It’s the technique that really speeds up this Coq Au Vin. Not only do we use the Instant Pot which leaves the chicken juicy and tender. We DO NOT brown the chicken before putting it in the pot. We cook it and then place it under a broiler to brown after the cooking. It makes for a beautifully browned skin, but in much less time with much less work and fuss.
- Instructions
- Add cut bacon to the instant pot and use the sauté feature. Once there is rendered bacon fat, add your chopped onion and celery. Sauté till translucent. Add mushrooms and sauté. Let this stay in the pot till brown bits start to develop on the bottom of the pan. This creates layers of flavor. Over stirring will prevent this browning. So let things be, don’t over stir.
- Add more butter if mushrooms are dry. (they soak up the fat quickly and need the oil to cook properly).
- After browning has developed, use the cup of red wine to deglaze the pan. Use a spatula to scrape up the brown bits. This gives us our all day cooked flavor.
- Next add all the rest of the ingredients, except the chicken and garni. Add 1 TBS of Salt. Mix the ingredients well.
- Next salt and pepper you chicken pieces and nestle them into your cooking liquid. Please your garni on top; you can tie it with cooking sting for easy removal. Cook on high pressure for 12 mins.
- Depending on how much you’re cooking, (for instance if you double this recipe), or how large your pot is, it can take a while for it to come to pressure. Remember the 12 min is the cooking under pressure time. Total cook time should be under 30 mins.
- Once it is almost done cooking, take a sauce pan and melt 3 tbs of butter. Add 6 tbs of flour (for gluten free add cassava flour to butter, or just add straight arrow root without butter). Continue mixing on heat so that flour cooks and will not have a raw taste.
- Once the Instant Pot is finished, release the pressure. Carefully open the lid and remove the garni. Place your chicken pieces on a baking sheet and turn on your broiler. Watch them carefully and remove when browned.
- Take your sauce pan mixture of flour and butter and add cooking liquid slowly mixing well. Continue adding liquid till the mixture is pourable. You are making a slurry. It’s a thickening mixture added at the end of cooking. You will slowly add the liquid to avoid lumps and make a smooth sauce.
- Once sauce is thickened, add chicken pieces back and serve over mashed potatoes.
Nutrition Facts
Instant Pot Coq Au Vin
Serves: 4 Person
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Amount Per Serving: 1 Slice
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|---|---|---|
| Calories | ccc | |
| % Daily Value* | ||
| Total Fat cc | 0 | |
| Saturated Fat cc | 0 | |
| Trans Fat ccc | ||
| Cholesterol cc | 0 | |
| Sodium cc | 0 | |
| Total Carbohydrate ccc | 0 | |
| Dietary Fiber cc | 0 | |
| Sugars ccc | ||
| Protein cc | ||
| Vitamin A cc | Vitamin C | |
| Calcium cc | Iron cc | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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