Description
A classic French dish made easy with the Instant Pot, this Coq au Vin recipe features tender chicken thighs cooked in a rich red wine sauce with bacon, mushrooms, pearl onions, and fresh thyme. Perfect for a cozy dinner that combines hearty flavors with a quick cooking method.
Ingredients
Scale
Meat & Protein
- 6 strips bacon, chopped into small pieces
- 6 boneless, skinless chicken thighs
Vegetables
- 2 large carrots, chopped
- 10 ounces pearl onions, peeled
- 7 ounces button mushrooms, whole
- 4 cloves garlic, minced
Liquids & Sauces
- 2 cups red wine
- 1/2 cup chicken broth
- 2 heaping tablespoons tomato paste
Herbs & Seasonings
- 4 sprigs fresh thyme
- Salt & pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch + 2 tablespoons cold water (mixed together to make slurry)
Instructions
- Prep Ingredients: Prepare all your ingredients by chopping the bacon into small pieces using kitchen shears. Peel the pearl onions and chop the carrots. Mince the garlic. Keep the mushrooms whole. You can prepare the remaining ingredients while frying the bacon to save time.
- Cook Bacon: Turn on the Instant Pot and press the sauté button. Add the chopped bacon and cook until crispy, about 10-12 minutes, stirring occasionally to prevent burning.
- Remove Excess Fat: Once the bacon is crispy, push it to one side of the Instant Pot. Use a spoon to scoop out most of the bacon grease and discard it or save for other uses. This step helps reduce excess fat in the dish.
- Deglaze Pot: Add minced garlic, red wine, chicken broth, and tomato paste into the Instant Pot. Allow the mixture to start bubbling and scrape the bottom with a wooden spoon to lift browned bits, preventing the burn warning during pressure cooking.
- Add Main Ingredients: Add the chicken thighs, chopped carrots, pearl onions, whole mushrooms, and fresh thyme sprigs to the pot. Stir gently to combine the ingredients evenly.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to the “sealing” position. Program the pot to cook on high pressure for 10 minutes to cook the chicken and meld the flavors.
- Release Pressure: When the cooking cycle ends, allow the pressure to release naturally for 15 minutes. After this, carefully perform a quick release to let out any remaining pressure before opening the lid.
- Thicken Sauce: Mix cornstarch with cold water to create a slurry. Add this slurry to the pot and press the sauté button again. Stir the sauce for a few minutes until it thickens slightly. Season with salt and pepper to taste.
Notes
- Using kitchen shears makes chopping bacon easier and safer.
- Removing excess bacon fat prevents the dish from becoming greasy but saving it is great for adding flavor to other recipes.
- Natural pressure release helps keep the chicken tender and juicy.
- The sauce is meant to be slightly thickened but not overly thick, preserving a luxurious texture.
- Make sure to scrape the bottom of the Instant Pot before pressure cooking to avoid burn errors.
