Pressure Cooker Coq Au Vin: A Rustic Classic Made Easy

The scent of Coq Au Vin always transports me back to a tiny, bustling bistro in the heart of Paris. I was a young culinary student, wide-eyed and eager to learn, and this hearty dish was a revelation. The rich, wine-infused sauce, the tender chicken, and the earthy mushrooms – it was culinary poetry. Recreating this classic at home often felt daunting, but my pressure cooker has changed everything. Now, I can enjoy that same Parisian magic with a fraction of the effort, perfect for a cozy weeknight dinner or an impressive weekend gathering.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (if using gluten-free potato starch)

Ingredients

• 4 chicken thighs and legs
• ¼ cup potato starch
• 1 cup red wine, preferably Pinot Noir (for marinating chicken)
• Sea salt and 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 celery stalks, 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

Equipment Needed

• Pressure Cooker
• Large bowl (for marinating)
• Large skillet or sauté pan
• Tongs
• Cutting board
• Sharp knife

Instructions

1. Begin by preparing the pearl onions. If using frozen, defrost them in the refrigerator overnight. This helps retain their shape during cooking.
2. Marinate the chicken thighs and legs in 1 cup of red wine, preferably Pinot Noir, for at least one hour, or ideally overnight in the refrigerator. This step infuses the chicken with flavor and helps tenderize it.
3. Remove the chicken from the red wine marinade and pat it completely dry with paper towels. Season the chicken generously with sea salt and freshly ground black pepper. Then, dredge the chicken in ¼ cup of potato starch, ensuring it’s evenly coated.
4. Place the inner pot into the Pressure Cooker. Select the Soup/Stew function. Adjust the cooking time to 20 minutes using the Time Adjust button.
5. While the pressure cooker is preheating, heat a tablespoon of oil in a large skillet or sauté pan over medium heat. Add the cubed thick slab bacon and cook it slowly until it’s crispy, rendering out the fat. Remove the bacon from the pan and reserve it for later.
6. Using the rendered bacon fat (add more oil if needed), brown the chicken in the same pan. Work in batches to avoid overcrowding the pan, ensuring each piece of chicken is golden brown on all sides. Remove the browned chicken and set it aside.
7. If necessary, add more oil to the pan. Add the quartered onions and crushed garlic to the pan and cook for 2-3 minutes, until softened and fragrant.
8. Pour 2 cups of red wine into the inner pot of the Pressure Cooker with the browned onions and garlic. Allow the red wine to reduce for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
9. Add chicken stock to the inner pot, if desired (about 1 cup). Then, return the softened onions and garlic (from the skillet) to the pressure cooker. Also add the quartered button mushrooms, large diced celery, large half-moon cut carrots, white pearl onions, petite yellow potatoes, tomato paste, fresh thyme sprigs, and the bay leaf into the inner pot, and stir to combine.
10. Gently nestle the browned chicken and reserved crispy bacon back into the inner pot, ensuring the chicken is partially submerged in the liquid.
11. Secure the lid of the Pressure Cooker, ensuring it’s properly locked. Switch the pressure release valve to the Closed position.
12. Once the Pressure Cooker timer reaches 0, the cooker will automatically switch to the Keep Warm setting. Press the Cancel button to stop the cooking process. Carefully switch the pressure release valve to the Open position to release the pressure.
13. When all the steam is completely released, carefully remove the lid of the Pressure Cooker.
14. Serve one chicken thigh or leg along with a generous portion of the vegetables and a ladle of the luscious sauce.

Expert Tips & Tricks

• Browning is key: Don’t skip browning the bacon and chicken. This step adds depth of flavor to the entire dish. Make sure to use a pan large enough to avoid overcrowding, or work in batches.
• Wine selection: While Pinot Noir is traditionally used, a good quality Burgundy or even a Côtes du Rhône will work beautifully. Avoid using “cooking wine,” as it often contains added salt and preservatives that can negatively impact the flavor.
• Thicken the sauce: If you prefer a thicker sauce, you can whisk together a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and stir it into the sauce after pressure cooking. Bring the sauce to a simmer on the Sauté setting until it thickens to your desired consistency.
• Deglaze the pan: Be sure to scrape up all the browned bits from the bottom of the pan after browning the chicken and bacon. These bits, known as fond, are packed with flavor and will enrich the sauce.
• Make-ahead magic: This dish can be made a day or two in advance. The flavors will meld and deepen even further. Simply reheat it gently before serving.

Serving & Storage Suggestions

Coq Au Vin is traditionally served with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce. A simple green salad or roasted vegetables also make excellent accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the Coq Au Vin in freezer-safe containers for up to 2 months. To reheat, thaw the dish overnight in the refrigerator and then gently reheat it in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	983.5 kcal	N/A
Calories from Fat	311 g	32%
Total Fat	34.6 g	53%
Saturated Fat	10.7 g	53%
Cholesterol	107.9 mg	35%
Sodium	2351.8 mg	97%
Total Carbohydrate	105.1 g	35%
Dietary Fiber	16.6 g	66%
Sugars	24.5 g	98%
Protein	34.1 g	68%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Coq Au Vin: Substitute the chicken with hearty mushrooms like portobellos or shiitakes. Use vegetable broth instead of chicken stock.
• Gluten-Free: This recipe is naturally gluten-free if you use potato starch. Ensure all other ingredients are also gluten-free, especially the bacon, as some brands may contain gluten.
• White Wine Coq Au Vin: Use a dry white wine like Sauvignon Blanc or Pinot Grigio instead of red wine for a lighter, more delicate flavor.
• Creamy Coq Au Vin: Stir in a dollop of crème fraîche or heavy cream at the end for a richer, creamier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of thighs and legs?
A: While you can, chicken thighs and legs are recommended because they hold up better to pressure cooking and remain more moist and flavorful. Chicken breasts tend to dry out more easily.

Q: Can I skip the marinating step?
A: Marinating the chicken is highly recommended, as it infuses the meat with flavor and tenderizes it. However, if you’re short on time, you can skip it, but the flavor will be less intense.

Q: What if I don’t have pearl onions?
A: You can substitute with chopped regular onions. Just be sure to add them later in the cooking process to prevent them from becoming too mushy.

Q: My sauce is too thin. How can I thicken it?
A: You can thicken the sauce by whisking together a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and stirring it into the sauce after pressure cooking. Bring the sauce to a simmer on the Sauté setting until it thickens to your desired consistency.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like parsnips, turnips, or even bell peppers to customize the dish to your liking.

Final Thoughts

This Pressure Cooker Coq Au Vin is a testament to how modern technology can bring classic dishes within easy reach. The depth of flavor achieved in such a short time is truly remarkable. I encourage you to try this recipe and experience the magic of this rustic French stew for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. And, most importantly, share your creations with loved ones! This Coq Au Vin pairs wonderfully with a crusty baguette and a glass of the same red wine used in the recipe. Bon appétit!