Pressure-Cooker Coq au Vin

facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep: 25 min. Cook: 15 min.


  • Makes

    6 servings

  • Ingredients

  • 3 thick-sliced bacon strips, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 5 garlic cloves, minced
  • 1-1/2 cups dry red wine or reduced-sodium chicken broth
  • 1-1/2 pounds boneless skinless chicken thighs
  • 4 medium carrots, chopped
  • 2 cups sliced baby portobello mushrooms
  • 1 cup reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in remaining drippings; remove and set aside.
  • Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel.
  • Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel.
  • Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in reserved bacon. Serve with chicken and vegetables.
  • Slow cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in remaining drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker.
  • Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low until chicken is tender, 6-7 hours. Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in reserved bacon. Serve with chicken and vegetables.
  • Nutrition Facts

    1 serving: 244 calories, 11g fat (3g saturated fat), 78mg cholesterol, 356mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
    Source: Read Full Article