An updated version that is simpler but just as good, especially if you use the cognac to add to the authentic flavors of the dish. Serve it over cooked noodles or boiled potatoes.
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Units: US | Metric
- 6 slices smoked bacon, diced
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- salt and pepper
- 1 large carrot, peeled and grated
- 2 stalks celery, sliced
- 1 (1 lb) bag white pearl onion, thawed
- 2 garlic cloves, peeled and minced
- 8 ounces button mushrooms, cleaned and sliced
- 1/2 teaspoon dried thyme
- 2 teaspoons dried parsley
- 2 cups dry red wine, such as Burgundy
- 1/4 cup cognac
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- salt & freshly ground black pepper, to taste
- 1In the pressure cooker fry the bacon until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl and set aside. Add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature.
- 2Season with salt and pepper the chicken pieces. To the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. Transfer cooked pieces to the bowl with the bacon once it's lightly browned.
- 3Add the carrot and celery to the pressure cooker; saute for 2 minutes. Add the onions; saute for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture.
- 4Stir in the wine and cognac. Return the bacon and chicken pieces. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure and remove the lid.
- 5In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry.
- 6Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Adjust seasoning and add salt and pepper to taste.
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Nutritional Facts for Coq Au Vin (Pressure Cooker)
Serving Size: 1 (433 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 406.1
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.8 g
- Cholesterol 173.6 mg
- Sodium 389.5 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 1.7 g
- Sugars 4.0 g
- Protein 50.5 g