Coq Au Vin Pressure Cooker
Dive into the timeless French classic with a modern twist—Coq Au Vin made effortlessly in a pressure cooker! This comforting dish features tender bone-in chicken simmered in a rich and velvety red wine sauce infused with smoky bacon, earthy mushrooms, sweet carrots, and aromatic shallots. By using a pressure cooker, you can achieve deeply developed flavors in a fraction of the traditional cooking time, making it perfect for weeknights or special occasions. With a quick prep time of just 20 minutes and a total cook time of 35 minutes, this recipe delivers hearty, bistro-quality results that pair beautifully with crusty bread or creamy mashed potatoes for the ultimate dining experience. Garnished with fresh parsley for a vibrant finish, this one-pot masterpiece will transport your taste buds straight to the French countryside. Perfect for food lovers searching for a quick Coq Au Vin recipe with bold flavors and elegant simplicity!
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken thighs and drumsticks
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 ounces Bacon, diced
- 4 cloves Garlic cloves, minced
- 6 pieces Shallots, peeled and halved
- 3 pieces Carrots, sliced into thick chunks
- 8 ounces Button mushrooms, cleaned and halved
- 2 cups Red wine
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the chicken pieces with salt and black pepper on all sides.
Set the pressure cooker to sauté mode. Once hot, add olive oil and brown the chicken in batches, about 3-4 minutes per side. Remove chicken and set aside.
Add the diced bacon to the pot and cook until crisp, about 5 minutes.
Add the garlic, shallots, carrots, and mushrooms to the pot. Sauté for 5 minutes until lightly caramelized.
Pour in the red wine and deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon.
Stir in the chicken broth and tomato paste until combined. Add the thyme sprigs and bay leaves.
Return the chicken to the pot, nestling them in the liquid and vegetables.
Secure the lid of the pressure cooker and set it to high pressure for 20 minutes.
Once the cooking time is up, carefully release the pressure according to your cooker’s instructions.
Open the lid and remove the thyme sprigs and bay leaves. Give the dish a gentle stir.
Garnish with chopped parsley and serve warm with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.2 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 434 mg | 33% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5646 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
