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.
Pressure Cooker Coq Au Vin
- 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.