Pressure Cooker Coq Au Vin
You can never have too many main course recipes, so give Pressure Cooker Coq Au Vin a try. This gluten free recipe serves 6 and costs $2.98 per serving. One portion of this dish contains about 47g of protein, 15g of fat, and a total of 395 calories. Plenty of people made this recipe, and 603 would say it hit the spot. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. A mixture of bacon, bay leaf, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pressure Cooking Today. With a spoonacular score of 92%, this dish is outstanding. Similar recipes include Slow Cooker Coq au Vin, Slow Cooker Coq Au Vin, and Slow Cooker Coq Au Vin.
Servings: 6
Ingredients:
1/2 cup diced bacon
1 bay leaf
1 tablespoon butter
2 carrots, sliced
1 cup chicken broth
2 tablespoon cornstarch
2 cloves garlic, chopped
2 tablespoons chopped parsley
1 cup red wine (I used pinot noir)
Salt and pepper
3 lbs. boneless, skinless chicken thighs, well trimmed
2 sprigs thyme
1 tablespoon tomato paste
1 tablespoon vegetable oil
3 tablespoon cold water
1 package (12 ounces) white mushrooms, quartered
1 medium yellow onion, chopped
Equipment:
pressure cooker
pot
frying pan
kitchen timer
whisk
bowl
Cooking instruction summary:
Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently. Remove bacon to a plate, leaving the bacon fat in the pot.Season chicken with salt and pepper. Add the chicken to the pot and brown on both sides in the bacon fat. Remove the chicken to a platter, leaving the fat in the pan.Add the onions and cook, stirring frequently, until softened and lightly caramelized. Add the garlic and cook for 1 minute.Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid.Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots.Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place.Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.)While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper.When timer beeps, do a quick pressure release and remove the chicken from the pressure cooker pot to a serving dish. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired. Combine sauce with chicken in the serving bowl. Serve topped with crumbled bacon and chopped parsley.
Step by step:
1. Select Browning and add diced bacon to pressure cooker pot. Brown the bacon until crisp, stirring frequently.
2. Remove bacon to a plate, leaving the bacon fat in the pot.Season chicken with salt and pepper.
3. Add the chicken to the pot and brown on both sides in the bacon fat.
4. Remove the chicken to a platter, leaving the fat in the pan.
5. Add the onions and cook, stirring frequently, until softened and lightly caramelized.
6. Add the garlic and cook for 1 minute.
7. Add the wine to deglaze the pot and let it almost completely evaporate to concentrate the flavor and remove most of the liquid.Stir in the chicken broth, tomato paste, bay leaf , thyme and carrots.
8. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place.Select High Pressure and 10 minutes cook time. (It will take about 10 minutes to reach high pressure.)While the chicken is cooking, heat a large saute pan over medium-high heat until hot.
9. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper.When timer beeps, do a quick pressure release and remove the chicken from the pressure cooker pot to a serving dish.
10. Combine the cornstarch and water, whisking until smooth.
11. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add mushrooms and stir to coat with sauce. Taste, adjust seasoning if desired.
12. Combine sauce with chicken in the serving bowl.
13. Serve topped with crumbled bacon and chopped parsley.
Nutrition Information:
covered percent of daily need
