Instant Pot Chicken Coq Au Vin

We love Chicken Coq Au Vin and my husband has been making Julia Child’s version of this classic French dish for a long while now.  I decided that I had to convert this recipe to the Instant Pot so that I could make it in one pot and make it faster than before.  This turned out fabulous and my son and I loved it.  I served it over Instant Pot Herbed Mashed Potatoes and it was a delicious pairing although you could serve it alone or over rice as well.

Instant Pot Chicken Coq Au Vin

www.skinnymerecipes.com
Serves: 4, Serving size: 1 chicken thigh w/sauce, Calories: 249, Fat 10 g, Saturated Fat 4 g, Carbs 9 g, Fiber 1 g, Net Carbs 8 g, Sugars 2 g, Protein 25 g, Weight Watcher’s Points Plus: 6 points, Weight Watcher’s SmartPoints: 6 points

Ingredients:

• 3 slices bacon, diced
• 1 tablespoon butter
• 4 bone in chicken thighs, skin removed
• salt
• pepper
• garlic powder
• 1/2 pound fresh baby bella mushrooms. quartered (can also use white mushrooms)
• 3 garlic cloves, chopped
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 2 sprigs fresh thyme
• 24 pearl onions, peeled
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions:

Set Instant Pot to Saute / More. and let heat up for a few minutes.

Add bacon and saute until crisp.  Remove bacon from the pot leaving the bacon fat in the pot.  Add butter to the pot and let melt.

Season chicken liberally with salt, pepper and garlic powder.

Add chicken to the hot bacon fat/butter and brown on both sides.  Once done, remove the chicken, leave the bacon fat/butter in the pan.

Add the mushrooms and garlic to the pan and cook until lightly browned.  Remove mushrooms from the pan.

Add wine to the Instant Pot and deglaze the pot.  Using a wooden spoon, scrape the bottom of the pot to loosen all the tasty brown bits on the bottom.  Let simmer for about 5 minutes.  (At this point, make sure that your pot is still on saute and hasn’t run out of time).

Whisk in beef broth and tomato paste.

Add bay leaves and thyme to the Instant Pot.

Place chicken, bacon, mushrooms and onions in the Instant Pot.

Set the Instant Pot to Manual / High Pressure for 15 minutes.  Seal lid and let cook.  When the timer goes off, do a quick pressure release (QR).  Remove chicken from the Instant Pot.

In a small bowl, whisk together the cornstarch and cold water.  Set the Instant pot on Saute again.  Add the cornstarch to the Instant Pot and whisk in.  Bring to a boil and stir constantly until sauce thickens.

Serve the chicken with the sauce.  Great over mashed potatoes or rice.

Enjoy your Instant Pot Chicken Coq Au Vin and let me know what you thought of it in the comments below.

Instant Pot Chicken Coq Au Vin

 

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Author: Donna Anthony

Serves: 4

Ingredients

• 3 slices bacon, diced
• 1 tablespoon butter
• 4 bone in chicken thighs, skin removed
• salt
• pepper
• garlic powder
• ½ pound fresh baby bella mushrooms. quartered (can also use white mushrooms)
• 1 cup red wine
• 24 pearl onions, peeled
• 1 cup beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 3 garlic cloves, chopped
• 1 tablespoon tomato paste
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. Set Instant Pot to Saute / More. and let heat up for a few minutes.
2. Add bacon and saute until crisp.  Remove bacon from the pot leaving the bacon fat in the pot.  Add butter to the pot and let melt.
3. Season chicken liberally with salt, pepper and garlic powder.
4. Add chicken to the hot bacon fat/butter and brown on both sides.  Once done, remove the chicken, leave the bacon fat/butter in the pan.
5. Add the mushrooms and garlic to the pan and cook until lightly browned.  Remove mushrooms from the pan.
6. Add wine to the Instant Pot and deglaze the pot.  Using a wooden spoon, scrape the bottom of the pot to loosen all the tasty brown bits on the bottom.  Let simmer for about 5 minutes.  (At this point, make sure that your pot is still on saute and hasn't run out of time).
7. Whisk in beef broth and tomato paste.
8. Add bay leaves and thyme to the Instant Pot.
9. Place chicken, bacon, mushrooms and onions in the Instant Pot.
10. Set the Instant Pot to Manual / High Pressure for 15 minutes.  Seal lid and let cook.  When the timer goes off, do a quick pressure release (QR).  Remove chicken from the Instant Pot.
11. In a small bowl, whisk together the cornstarch and cold water.  Set the Instant pot on Saute again.  Add the cornstarch to the Instant Pot and whisk in.  Bring to a boil and stir constantly until sauce thickens.
12. Serve the chicken with the sauce.  Great over mashed potatoes or rice.

Nutrition Information

Serving size: 1 thigh Calories: 249 Carbohydrates: 9 Fiber: 1 Net Carbs: 8 Sugars: 2 Protein: 25 Fat: 10 Saturated Fat: 4 Weight Watchers Points Plus: 6 Weight Watchers SmartPoints: 6

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