Instantaneous Pot Coq Au Vin

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Instant Pot Coq Au Vin - Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Oh-so-perfect silky-tender hen and veggies cooked in a crimson wine sauce in only a fraction of the time. SO GOOD!

Instant Pot Coq Au Vin - Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Coq Au Vin is a traditional French dish of braised hen in crimson wine. It’s braised and simmered for hours on finish, and to be sincere, it’s fairly heavenly. However now we will make it proper within the Instantaneous Pot with much less effort, much less time, and throughout much less babysitting.

Instant Pot Coq Au Vin - Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

With bone-in, skin-on hen thighs, mushrooms, shallots, garlic, carrots and contemporary thyme and quarter-hour of excessive strain, the hen comes out silky-tender with that deep crimson wine taste, providing you with all of the braise vibes in only a fraction of the time. It’s heat, it’s cozy, it’s nice for entertaining, and it’s tremendous fancy with none of the laborious work.

Instant Pot Coq Au Vin - Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Serve over mashed potatoes and crusty bread to sop up all that saucy goodness with a wholesome sprinkling of that crispy bacon proper on high.

TOOLS FOR THIS RECIPE

DO I HAVE TO USE RED WINE?

A burgundy (pinot noir) is a standard selection for Coq Au Vin. Nevertheless, beef inventory with a splash of crimson wine vinegar can be utilized for crimson wine as a non-alcoholic substitute. Inventory shall be much less acidic and extra gentle in taste than crimson wine.

WHAT CAN I SERVE THIS WITH?

You’ll need one thing to sop up all that sauce, like these buttery mashed potatoes (or you’ll be able to go together with a cauliflower mash) or some crusty bread. You can even pair this with a mild salad for a full rounded meal with the leftover wine.

  • 3 slices bacon, diced
  • 6 bone-in, skin-on hen thighs
  • Kosher salt and freshly floor black pepper, to style
  • 8 ounces cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 ½ cups dry crimson wine
  • 1 cup hen inventory
  • 3 carrots, halved lengthwise and reduce into thirds
  • 4 sprigs contemporary thyme
  • 2 tablespoons chopped contemporary parsley leaves
  • Set a 6-qt Instantaneous Pot® to the excessive saute setting. Add bacon and cook dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
  • Season hen thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

  • Working in batches, add hen to the Instantaneous Pot®, skin-side down, and sear each side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the Instantaneous Pot®.

  • Add mushrooms and shallots, and cook dinner, stirring often, till mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to style.

  • Stir in garlic till aromatic, about 1 minute.

  • Whisk in flour and tomato paste till flippantly browned, about 1 minute.

  • Stir in wine, scraping any browned bits from the underside of the Instantaneous Pot®. Stir in hen inventory, carrots and thyme.

  • Return hen to the Instantaneous Pot®. Choose guide setting; regulate strain to excessive, and set time for quarter-hour. When completed cooking, quick-release strain in line with producer’s instructions.

  • Set hen and greens apart. Choose excessive sauté setting; simmer till the sauce has lowered and barely thickened, about 8-10 minutes; season with salt and pepper, to style.

  • Serve hen and greens with juices instantly, sprinkled with bacon and garnished with parsley, if desired.

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