QUICK COQ AU VIN WOLFGANG PUCK PRESSURE COOKER

Quick Coq Au Vin Wolfgang Puck Pressure Cooker image

Provided by Jainagirl

Categories Poultry

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

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1 whole chicken, cut up (or 2 lb skinless, boneless breasts)
1 large onion, diced
8 ounces white button mushrooms, cleaned and sliced
1 cup dry red wine, such as Cabernet Sauvignon
28 ounces beef stock
2 bay leaves
6 ounces egg noodles, extra wide, uncooked
2 tablespoons flour
1/2 cup water
salt and pepper
1/2-1 teaspoon Worcestershire sauce
1/2 cup flour, seasoned, for dredging
2 -3 tablespoons oil, vegetable, for sauteing

Steps:

Dredge chicken pieces in seasoned flour. Heat empty cooker. Add oil.
When the oil is hot, brown the chicken. Remove chicken and reserve. Add onions, and brown until they caramelize. Remove onions and reserve. Add mushrooms, and sauté until they give up all their liquid, and the liquid evaporates completely. Unplug the cooker and let it cool briefly.
Add wine, beef broth and bay leaves to the cooker. Put cover on, as per instruction booklet. Plug the cooker in, and select the "Stew" function. Cooker should run for 20 minutes, once it gets up to pressure. Unplug the cooker and follow the instruction manual for cooling and opening it at the end of the cooking time.
Remove chicken from the cooker. Plug the cooker in, and select the "Stew" function again. Cover with the glass cover and bring the broth and vegetables to a boil. Remove cover. Add the noodles to the broth and cook, uncovered, until tender, stirring often. Meanwhile, mix 2 tablespoons flour with about 1/2 cup water. Blend until completely smooth. Add to cooker, stir well, and cook, stirring constantly but gently, until the sauce thickens. Add salt and pepper to taste. Add 1/2 to 1 tsp Worcestershire sauce to taste.
Return chicken to the cooker and heat for 2 or 3 minutes, uncovered. Serve immediately.