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Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!
Coq Au Vin is a classic French dish of braised chicken in red wine. It’s braised and simmered for hours on end, and to be honest, it’s quite heavenly. But now we can make it right in the Instant Pot with less effort, less time, and all around less babysitting.
With bone-in, skin-on chicken thighs, mushrooms, shallots, garlic, carrots and fresh thyme and 15 minutes of high pressure, the chicken comes out silky-tender with that deep red wine flavor, giving you all the braise vibes in just a fraction of the time. It’s warm, it’s cozy, it’s great for entertaining, and it’s super fancy without any of the hard work.
Serve over mashed potatoes and crusty bread to sop up all that saucy goodness with a healthy sprinkling of that crispy bacon right on top.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE RED WINE?
A burgundy (pinot noir) is a traditional choice for Coq Au Vin. However, beef stock with a splash of red wine vinegar can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
WHAT IF I DON’T HAVE AN INSTANT POT?
No Instant Pot, no problem! You can make this stovetop version instead.
WHAT CAN I SERVE THIS WITH?
You’ll want something to sop up all that sauce, like these buttery mashed potatoes (or you can go with a cauliflower mash) or some crusty bread. You can also pair this with a light salad for a full rounded meal with the leftover wine.
- 3 slices bacon, diced
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cremini mushrooms, halved
- 3 shallots, quartered
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine
- 1 cup chicken stock
- 3 carrots, halved lengthwise and cut into thirds
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
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Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
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Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
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Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
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Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
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Stir in garlic until fragrant, about 1 minute.
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Whisk in flour and tomato paste until lightly browned, about 1 minute.
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Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
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Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
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Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
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Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.
