Pressure Cooked French Coq au Vin
Pressure Cooked French Coq au Vin is a classic French dish that showcases tender chicken simmered in a luxurious red wine sauce, enhanced with earthy mushrooms and aromatic herbs. This comforting meal fills your kitchen with delightful aromas, making it perfect for family gatherings or special occasions. With its rich flavors and impressive presentation, this dish will surely delight your guests and become a new favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: French
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 1 cup dry red wine (preferably Burgundy)
- 4 slices thick-cut bacon
- 8 oz cremini mushrooms (sliced)
- 2 medium carrots (diced)
- 4 cloves garlic (minced)
- 3 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Gather all ingredients for easy access.
- In the pressure cooker, cook bacon over medium heat until crispy. Remove and drain on paper towels while retaining some bacon fat in the pot.
- Season chicken thighs with salt and pepper, then brown them in batches in the bacon fat until golden brown. Remove and set aside.
- Sauté sliced mushrooms, diced carrots, and minced garlic in the same pot until softened.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Return chicken and add thyme.
- Secure the lid and cook on high pressure for 15 minutes. Allow natural release for 5 minutes before manually releasing remaining steam.
- Serve with sauce drizzled over chicken alongside crusty bread or mashed potatoes.
Nutrition
- Serving Size: 1 chicken thigh with sauce (200g)
- Calories: 365
- Sugar: 2g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg