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Coq Au Vin with Herbs de Provence (Pressure Cooker)
Since we’re all stranded in our own little islands during this pandemic, this recipe will take you on a Parisian mental vacation while also warming you up on a cold winter’s night. Spring is almost here! Better enjoy these hearty stews while we can!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Chicken
- Method: Pressure Cooker
- Cuisine: French
- 4–6 chicken thighs, bone in, skin on
- 6 strips of bacon, chopped in 1-inch pieces
- 2 large carrots, scrubbed and trimmed
- 1 medium onion, chopped in 1-inch pieces
- 2 cups sliced mushrooms (optional)
- 4 cloves garlic, minced
- 2 cups red wine
- 1/2 cup chicken broth
- 2–3 Tablespoons tomato paste
- 2 teaspoons Herbs de Provence
- 1 Tablespoon corn starch
- 2 Tablespoons cold water
- Salt and pepper to taste
- On the sauté setting, add bacon pieces and cook until the fat has rendered out of them. Remove crispy bacon pieces.
- Wash chicken thighs, dry with a paper towel, and salt and pepper skin side. Place the chicken in the rendered bacon fat skin side down, salt and pepper the underside of the pieces, and cook until the skins are crispy. Remove chicken from pot and set aside. When cool enough, remove the skin from the chicken and discard. (Or you can make “chicken bacon” which is just the skin cooked down to where it’s all crispy bits. This is my partner’s favorite part! )
- Add onions and cook 2-3 minutes until translucent, then add the carrots, mushrooms, garlic, red wine, chicken broth, tomato paste, and Herbs de Provence. Stir to combine and then cook on the sauté setting for 5 minutes
- Add Chicken back to the pot making sure the broth covers the pieces most of the way. Pressure cook on high for 15 minutes. After the cycle, let the cooker release naturally for 15 minutes, then release the pressure valve.
- Carefully remove the chicken pieces and place in a dish to cool for about 5 minutes. When it’s cooled down enough to handle, use a fork to remove the chicken from the bones and return chicken chunks back to the sauce and vegetables.
- In a small bowl, mix the corn starch and cold water into a slurry. Add to the Coq au Vin while stirring. Salt and pepper to taste.
- Serve with crusty bread, mashed potatoes, or buttered noodles (my delivery method of choice.)