Pressure Cooker Coq au Vin
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.
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 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1.5 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup low-sodium chicken broth
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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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.
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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.
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3
In batches, sear chicken skin-side down for 4 minutes until deep golden, then flip 2 minutes. Transfer to a plate.
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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 cloves minced garlic cloves and 2 tbsp tomato paste, stirring 1 minute.
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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 sprigs fresh thyme sprigs, and 2 bay leaves. Return the chicken and bacon to the pot, nestling them into the liquid.
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6
Seal the lid and cook on high pressure for 18 minutes. Quick-release the pressure.
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7
Check that chicken registers at least 165°F (74°C). Transfer chicken to a serving platter. Remove and discard thyme and bay leaves.
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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.
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9
Pour the sauce over the chicken, garnish with 2 tbsp chopped fresh flat-leaf parsley, and serve immediately.