Description
Pressure Cooked French Coq au Vin is a delightful twist on a classic French dish, featuring tender chicken simmered in rich red wine alongside earthy mushrooms and vibrant vegetables. This one-pot recipe simplifies preparation while delivering deep, satisfying flavors, making it perfect for cozy evenings or festive gatherings.
Ingredients
Scale
- 4 bone-in chicken thighs (1.5 pounds)
- 2 cups red wine (Burgundy or Pinot Noir)
- 8 ounces cremini mushrooms, halved
- 2 medium carrots, sliced into thick rounds
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping onions, slicing carrots and mushrooms, and mincing garlic.
- Set your pressure cooker to sauté mode. Heat olive oil and brown the chicken thighs skin-side down for about 5 minutes per side.
- Remove the chicken from the pot and set aside. Sauté onions and garlic in the remaining oil until fragrant (about 2 minutes).
- Add carrots, mushrooms, red wine, and thyme; scrape up any browned bits from the bottom of the pot.
- Return chicken to the pot and pour in chicken broth until it covers about half of the chicken. Lock the lid and cook on high pressure for 20 minutes.
- Allow for a natural pressure release for 10 minutes before performing a quick release. Serve garnished with fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg