A pressure cooker twist on a classic French chicken stew made with chicken thighs, onions, carrots, mushrooms, and topped with bacon. You can make this slow-cooked favorite even on a weeknight in a pressure cooker.
Martha Stewart’s Every Day Foods recently published an article and several recipes on pressure cooking, Every Day Foods Loves Pressure Cookers:
Easy, speedy, and made in a single pot: That’s what we call a dinner triple threat. One way to achieve the mealtime trifecta is to use a pressure cooker, which utilizes steam and a tightly sealed lid to create a high-pressure environment that accelerates the cooking process. It’s like pressing fast-forward on your favorite dishes: Most can cook in a third of the time they would need in the oven or on the stove top. That means slow-cooked dishes, such as braised short ribs or pulled pork, are possible even on a weeknight.
Coq Au Vin can be simmered on the stove or in the oven for hours, but only requires a 10 minute cook time in the pressure cooker.
The first time I made this recipe I used chicken thighs, and my husband suggested making it with chicken breasts instead. So the next time I made it I used chicken breasts. We both agreed that it was better with chicken thighs; the chicken was more tender and juicy.
- 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
- 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.
Serve over noodles, rice or mashed potatoes.
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