Pressure Cooker Coq au Vin

Name: Pressure Cooker Coq au Vin
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 lbs bone-in chicken pieces (thighs and drumsticks), patted dry; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 6 oz thick-cut bacon (lardons), cut into 1/2-in pieces; 2 cups frozen pearl onions, thawed; 8 oz cremini mushrooms, quartered; 4 garlic cloves, minced; 2 tbsp tomato paste; 1.5 cups dry red wine (Burgundy or Pinot Noir); 1 cup low-sodium chicken broth; 4 fresh thyme sprigs; 2 bay leaves; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 tbsp fresh flat-leaf parsley, chopped

The classic French braised chicken in red wine with lardons, mushrooms, and pearl onions, delivered in under an hour thanks to a pressure cooker. A restaurant-worthy dish with weeknight practicality.

75 minHardServes 4460 cal/serving

FrenchDinnerPressure CookerStandardLow CarbNut-FreeCorn-Free

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Ingredients

4 lbs bone-in chicken pieces (thighs and drumsticks), patted dry
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
6 oz thick-cut bacon (lardons), cut into 1/2-in pieces
2 cups frozen pearl onions, thawed
8 oz cremini mushrooms, quartered
4 garlic cloves, minced
2 tbsp tomato paste
1.5 cups dry red wine (Burgundy or Pinot Noir)
1 cup low-sodium chicken broth
4 fresh thyme sprigs
2 bay leaves
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Season 4 lbs patted dry bone-in chicken pieces (thighs and drumsticks) generously with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Set the pressure cooker to saute mode. Cook 6 oz cut into 1/2-in pieces thick-cut bacon (lardons) until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3

In batches, sear chicken skin-side down for 4 minutes until deep golden, then flip 2 minutes. Transfer to a plate.
4

Add 2 cups frozen pearl onions, thawed and 8 oz quartered cremini mushrooms to the pot and cook 4 minutes until lightly browned. Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring 1 minute.
5

Pour in 1.5 cups dry red wine (Burgundy or Pinot Noir) and scrape up all browned bits from the bottom. Add 1 cup low-sodium chicken broth, 4 fresh thyme sprigs, and 2 bay leaves. Return the chicken and bacon to the pot, nestling them into the liquid.
6

Seal the lid and cook on high pressure for 18 minutes. Quick-release the pressure.
7

Check that chicken registers at least 165°F (74°C). Transfer chicken to a serving platter. Remove and discard thyme and bay leaves.
8

Set the pot back to saute mode. Mash together 2 tbsp unsalted butter and 2 tbsp all-purpose flour into a paste. Whisk the paste into the simmering sauce a little at a time until the sauce thickens to your liking, about 3 minutes.
9

Pour the sauce over the chicken, garnish with 2 tbsp chopped fresh flat-leaf parsley, and serve immediately.

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Questions

How do I know when Pressure Cooker Coq au Vin is done?

Go by the cues in the method rather than the clock. Step 4: cook until lightly browned. Step 8: cook until the sauce thickens to your liking. A reading of 165 F on a thermometer settles it.

Can I skip the searing in Pressure Cooker Coq au Vin?

Step 3 reads: "In batches, sear chicken skin-side down for 4 minutes until deep golden, then flip 2 minutes." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for red wine in Pressure Cooker Coq au Vin?

The entry for Pressure Cooker Coq au Vin calls for 1.5 cups dry red wine (Burgundy or Pinot Noir). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use turkey bacon instead of bacon in Pressure Cooker Coq au Vin?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Pressure Cooker Coq au Vin uses 6 oz thick-cut bacon (lardons), cut into 1/2-in pieces.

Can I make Pressure Cooker Coq au Vin dairy-free?

Yes. The dairy in Pressure Cooker Coq au Vin is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pressure Cooker Coq au Vin gluten-free?

Yes. The gluten in Pressure Cooker Coq au Vin is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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