Pressure Cooker Coq Au Vin

Submitted by Joe Stevens

"from the power pressure cooker site edited for errors"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 4 chicken thighs, and legs
• 1⁄4 cup potato starch
• 1 cup red wine, preferably pinot noir (marinate chicken)
• sea salt & freshly ground black pepper
• 6 ounces thick slab bacon, cubed
• 1 medium onion, quartered
• 2 cups red wine, preferably pinot noir
• 8 ounces button mushrooms, quartered
• 2 stalks celery, large dice
• 2 medium carrots, large half moon cut
• 24 white pearl onions
• 6 petite yellow potatoes
• 2 tablespoons tomato paste
• 3 garlic cloves, crushed
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon sea salt

directions

1. You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold.
2. Marinate the chicken in the red wine at least one hour - best over night.
3. Remove chicken from the Red wine pat dry, Season chicken with salt and pepper, roll it in Potato starch.
4. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to Set time to 20 minute.
5. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove a reserve.
6. Add more oil if needed: add the quartered onions, and garlic cook 2-3 minutes. Add the red wine into the inner pot, and reduce 3-4 minutes. Add, Chicken stock and return previous ingredients except chicken and bacon, stir. Return chicken and bacon.
7. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
8. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
9. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce.