Best Pressure Cooker Coq Au Vin Recipes

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PRESSURE COOKER COQ AU VIN



Pressure Cooker Coq Au Vin image

Provided by Barbara Schieving

Categories     Chicken

Number Of Ingredients 17

1/2 cup diced bacon
3 lbs. boneless, skinless chicken thighs, well trimmed
Salt and pepper
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 cup red wine (I used pinot noir)
1 cup chicken broth
1 tablespoon tomato paste
1 bay leaf
2 sprigs thyme
2 carrots, sliced
1 tablespoon vegetable oil
1 tablespoon butter
1 package (12 ounces) white mushrooms, quartered
2 tablespoon cornstarch
3 tablespoon cold water
2 tablespoons chopped parsley

Steps:

  • Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently. Remove bacon to a plate, leaving the bacon fat in the pot. Season chicken with salt and pepper. Add the chicken to the pot and brown on both sides in the bacon fat. Remove the chicken to a platter, leaving the fat in the pan. Add the onions and cook, stirring frequently, until softened and lightly caramelized. Add the garlic and cook for 1 minute. Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid. Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.) While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper. When timer beeps, do a quick pressure release and remove the chicken from the pressure cooker pot to a serving dish. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired. Combine sauce with chicken in the serving bowl. Serve topped with crumbled bacon and chopped parsley.

PRESSURE-COOKER COQ AU VIN



Pressure-Cooker Coq au Vin image

Don't be intimidated by the elegant name. The classic French dish is now made easier in one appliance! This Instant Pot coq au vin has all the classic flavors of a rich red wine-mushroom sauce but is so simple to make. My family loves it with whole grain country bread or French bread for dipping into the extra sauce. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

3 thick-sliced bacon strips, chopped
1-1/2 pounds boneless skinless chicken thighs
1 medium onion, chopped
2 tablespoons tomato paste
5 garlic cloves, minced
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 medium carrots, chopped
2 cups sliced baby portobello mushrooms
1 cup reduced-sodium chicken broth
4 fresh thyme sprigs
2 bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in reserved drippings; remove and set aside., Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables., , Slow-cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken on both sides in reserved drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low 6-7 hours or until chicken is tender. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges

PRESSURE-COOKER COQ AU VIN



Pressure-Cooker Coq au Vin image

Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker, the deeply satisfying flavor is equal to that of traditional stovetop simmering-in about a third of the time. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

6 large cloves garlic, 3 smashed and 3 minced
4 black peppercorns
1 dried bay leaf
2 thyme sprigs, plus fresh leaves for serving
7 flat-leaf parsley sprigs, stems and leaves separated
6 bone-in, skin-on chicken thighs (about 3 pounds total)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
12 ounces white mushrooms, halved
8 ounces pearl onions, peeled
3 tablespoons cognac
3/4 cup dry red wine, such as Cabernet Sauvignon
2 3/4 or 2 1/4 cups homemade or store-bought chicken broth
1 tablespoon tomato paste

Steps:

  • Make a bouquet garni: Wrap smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.
  • Heat butter and 1 tablespoon oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to saute. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.
  • Add remaining 1 tablespoon oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until golden, about 6 minutes. Transfer mixture to plate.
  • Add cognac and wine to cooker. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes. Add broth (2 3/4 cups for stovetop; 2 1/4 cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes. Remove from heat and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to saute.
  • Bring liquid to a boil and cook until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.

PRESSURE COOKER COQ AU VIN



Pressure Cooker Coq Au Vin image

Make and share this Pressure Cooker Coq Au Vin recipe from Food.com.

Provided by Joe Stevens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken thighs, and legs
1/4 cup potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
sea salt & freshly ground black pepper
6 ounces thick slab bacon, cubed
1 medium onion, quartered
2 cups red wine, preferably pinot noir
8 ounces button mushrooms, quartered
2 stalks celery, large dice
2 medium carrots, large half moon cut
24 white pearl onions
6 petite yellow potatoes
2 tablespoons tomato paste
3 garlic cloves, crushed
3 sprigs fresh thyme
1 bay leaf
1 tablespoon sea salt

Steps:

  • You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold.
  • Marinate the chicken in the red wine at least one hour - best over night.
  • Remove chicken from the Red wine pat dry, Season chicken with salt and pepper, roll it in Potato starch.
  • Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to Set time to 20 minute.
  • Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove a reserve.
  • Add more oil if needed: add the quartered onions, and garlic cook 2-3 minutes. Add the red wine into the inner pot, and reduce 3-4 minutes. Add, Chicken stock and return previous ingredients except chicken and bacon, stir. Return chicken and bacon.
  • Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  • Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce.

Nutrition Facts : Calories 983.5, Fat 34.6, SaturatedFat 10.7, Cholesterol 107.9, Sodium 2351.8, Carbohydrate 105.1, Fiber 16.6, Sugar 24.5, Protein 34.1

PRESSURE COOKER COQ AU VIN RECIPE - (4.3/5)



Pressure Cooker Coq Au Vin Recipe - (4.3/5) image

Provided by Shuger

Number Of Ingredients 17

1/2 cup diced bacon
3 lbs. boneless, skinless chicken thighs, well trimmed
Salt and pepper
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 cup red wine (I used pinot noir)
1 cup chicken broth
1 tablespoon tomato paste
1 bay leaf
2 sprigs thyme
2 carrots, sliced
1 tablespoon vegetable oil
1 tablespoon butter
1 package (12 ounces) white mushrooms, quartered
2 tablespoon cornstarch
3 tablespoon cold water
2 tablespoons chopped parsley

Steps:

  • Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently. Remove bacon to a plate, leaving the bacon fat in the pot. Season chicken with salt and pepper. Add the chicken to the pot and brown on both sides in the bacon fat. Remove the chicken to a platter, leaving the fat in the pan. Add the onions and cook, stirring frequently, until softened and lightly caramelized. Add the garlic and cook for 1 minute. Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid. Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.) While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper. Remove the chicken from the pressure cooker pot to a serving dish. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired. Serve topped with crumbled bacon and chopped parsley. Serve over noodles, rice or mashed potatoes.

COQ AU VIN (PRESSURE COOKER)



Coq Au Vin (Pressure Cooker) image

An updated version that is simpler but just as good, especially if you use the cognac to add to the authentic flavors of the dish. Serve it over cooked noodles or boiled potatoes.

Provided by gailanng

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

6 slices smoked bacon, diced
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 lbs boneless skinless chicken breasts, cut into bite-size pieces
salt and pepper
1 large carrot, peeled and grated
2 stalks celery, sliced
1 (1 lb) bag white pearl onion, thawed
2 garlic cloves, peeled and minced
8 ounces button mushrooms, cleaned and sliced
1/2 teaspoon dried thyme
2 teaspoons dried parsley
2 cups dry red wine, such as Burgundy
1/4 cup cognac
2 tablespoons cornstarch
3 tablespoons cold water
salt & freshly ground black pepper, to taste

Steps:

  • In the pressure cooker fry the bacon until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl and set aside. Add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature.
  • Season with salt and pepper the chicken pieces. To the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. Transfer cooked pieces to the bowl with the bacon once it's lightly browned.
  • Add the carrot and celery to the pressure cooker; saute for 2 minutes. Add the onions; saute for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture.
  • Stir in the wine and cognac. Return the bacon and chicken pieces. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure and remove the lid.
  • In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry.
  • Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Adjust seasoning and add salt and pepper to taste.

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