Why You’ll Love This Pressure Cooker Coq Au Vin Recipe
If you’re looking for a comforting and flavorful dish that’s easy to make, you’ll love this Pressure Cooker Coq Au Vin recipe.
It’s a delightful blend of tender chicken, rich red wine, and aromatic vegetables that warms the soul. The pressure cooker greatly cuts down on cooking time, allowing you to enjoy this classic French dish without hours of preparation.
Plus, the deep flavors infuse beautifully, creating a meal that feels gourmet yet approachable. It’s perfect for cozy nights in or impressing guests at dinner.
Trust me, once you try it, you won’t want to go back to traditional methods!
Ingredients of Pressure Cooker Coq Au Vin
When it comes to making a cozy meal that feels fancy without all the fuss, Pressure Cooker Coq Au Vin is a go-to for many home cooks. This dish combines the heartiness of chicken with the richness of red wine, and it’s loaded with delicious veggies that soak up all that flavorful goodness.
Plus, the pressure cooker makes it all happen in a fraction of the time, which is a total win for anyone who wants to whip up something special on a weeknight. So, let’s plunge into the ingredients you’ll need to bring this delightful dish to life.
Here’s what you’ll need for your Pressure Cooker Coq Au Vin:
- 4 chicken thighs and legs
- 1/4 cup potato starch
- 1 cup red wine, preferably pinot noir (for marinating the chicken)
- Sea salt & freshly ground black pepper (to taste)
- 6 ounces thick slab bacon, cubed
- 1 medium onion, quartered
- 2 cups red wine, preferably pinot noir (for cooking)
- 8 ounces button mushrooms, quartered
- 2 stalks celery, large dice
- 2 medium carrots, cut into large half moons
- 24 white pearl onions (you can use frozen, just thaw them out first)
- 6 petite yellow potatoes
- 2 tablespoons tomato paste
- 3 garlic cloves, crushed
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon sea salt
Now, let’s talk about a few considerations. First off, marinating the chicken in red wine is a game-changer. If you have the time, let it soak overnight. Trust me; this step infuses the chicken with such a depth of flavor you’ll be questioning why you ever skipped it before.
And if you can’t find fresh pearl onions, frozen ones work just as well once they’re defrosted. They’ll soak up all that amazing sauce while cooking, so no one will know the difference.
Finally, don’t be shy with the seasonings; a bit of salt and pepper can really elevate the dish, making each bite sing with flavor. You’ve got this, and I can’t wait for you to experience this cozy meal!
How to Make Pressure Cooker Coq Au Vin
Making Pressure Cooker Coq Au Vin is like stepping into a cozy French bistro without leaving your kitchen. To kick things off, you’ll want to marinate your 4 chicken thighs and legs in 1 cup of red wine (a nice pinot noir is perfect) for at least an hour, but if you can swing it, letting them soak overnight is a game changer. It’s like giving the chicken a luxurious spa day.
Once that’s done, take the chicken out, pat it dry, and season it generously with sea salt and freshly ground black pepper. Then roll it in 1/4 cup of potato starch—this little step will help create a lovely crust when you cook it.
Now, let’s get to the fun part. Place the inner pot into your pressure cooker and press the Soup/Stew button, adjusting the time to 20 minutes. While that heats up, grab 6 ounces of thick slab bacon and cook it slowly until it’s crispy. This is when your kitchen will begin to smell amazing, and you might start to wonder if you should just eat the bacon and call it a day.
But hold on! Once the bacon is done, remove it and set it aside. In that same glorious bacon fat, cook your marinated chicken until it’s golden brown on both sides. Don’t rush this step. You want that color; it adds depth to your dish. Once browned, take the chicken out and set it aside with the bacon.
Now, it’s time to build the flavor. If the pot looks a bit dry, add a splash more oil and toss in your quartered onion and 3 crushed garlic cloves. Sauté them for about 2-3 minutes, just until they start to soften.
Then, pour in the remaining 2 cups of red wine, letting it reduce for a few minutes. This is where the magic happens. Next, add in your chicken stock, the reserved bacon, and all those beautiful veggies: 8 ounces of quartered button mushrooms, 2 stalks of large-diced celery, 2 medium carrots cut into large half moons, 24 pearl onions (remember, frozen is fine if you thaw them), and 6 petite yellow potatoes.
Stir it all up like you mean it. Finally, return your chicken to the pot, throw in 2 tablespoons of tomato paste, 3 sprigs of fresh thyme, 1 bay leaf, and 1 tablespoon of sea salt.
Lock the lid on your pressure cooker, switch the pressure release valve to closed, and let the magic happen. Once the timer goes off, the cooker will automatically switch to KEEP WARM. Press the CANCEL button, and then carefully switch the pressure release valve to open.
When the steam has fully released, and you can open the lid, behold the deliciousness you’ve created. Serve a chicken thigh or leg alongside those vibrant veggies and ladle some of that rich sauce over the top. Trust me, this dish is going to impress, and it will feel like a culinary victory on a weeknight. Enjoy every bite; you’ve earned it.
Pressure Cooker Coq Au Vin Substitutions & Variations
While I love the classic flavor profile of Coq Au Vin, sometimes it’s fun to mix things up with substitutions and variations that can elevate this dish even further.
For a twist, try using chicken breasts instead of thighs for a leaner option. You can swap the red wine for white wine or even a rich stock for a lighter sauce.
If you’re feeling adventurous, add some olives or capers for a briny kick. Fresh herbs like rosemary or oregano can replace thyme, giving the dish a different aromatic profile.
Each variation brings something unique, keeping this classic exciting!
What to Serve with Pressure Cooker Coq Au Vin
After exploring some exciting variations of Coq Au Vin, it’s time to think about what to serve alongside this rich and flavorful dish.
I love pairing it with creamy mashed potatoes or buttery noodles, as they soak up the delicious sauce perfectly. A simple side salad with mixed greens and a light vinaigrette adds freshness and balances the richness.
If you’re feeling indulgent, crusty French bread is a must for sopping up every drop of sauce. For a drink, a glass of Pinot Noir really complements the meal beautifully.
Enjoy your cozy dinner!
Additional Tips & Notes
To guarantee your Pressure Cooker Coq Au Vin turns out perfectly, I recommend prepping your ingredients ahead of time. This not only streamlines your cooking process but also enhances the dish’s flavors.
If you can, marinate the chicken overnight for the best results. Don’t skip the bacon; it adds a rich depth that elevates the entire meal.
Using frozen pearl onions can save time, just thaw them beforehand. Finally, remember to adjust the seasoning to your taste—sometimes a pinch more salt or a dash of pepper can make all the difference.
Enjoy your cooking adventure!