Instant Pot Coq au Vin Blanc
ID: 6030dc37...
A brilliant Instant Pot adaptation of the classic French Coq au Vin, made with white wine instead of red. This recipe cuts down the traditional multi-day braising process to just over an hour, yielding incredibly tender chicken, sweet carrots, and a rich, velvety sauce.
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🍳 Cooking Flow
Marinate the chicken in white wine, thyme, salt, and pepper for 45 minutes. → Render the bacon in a skillet, then brown the mushrooms, chicken, and vegetables in the bacon fat. → Deglaze the skillet with vinegar, add stock and marinade, and reduce the liquid by half. → Pour the sauce over the chicken and vegetables in the Instant Pot and pressure cook on High for 15 minutes. → Thicken the sauce with beurre manié on Sauté mode, then stir in parsley and bacon before serving over the chicken.
Cooking Steps
Brief Cooking Order
Marinate the chicken in white wine, thyme, salt, and pepper for 45 minutes. → Render the bacon in a skillet, then brown the mushrooms, chicken, and vegetables in the bacon fat. → Deglaze the skillet with vinegar, add stock and marinade, and reduce the liquid by half. → Pour the sauce over the chicken and vegetables in the Instant Pot and pressure cook on High for 15 minutes. → Thicken the sauce with beurre manié on Sauté mode, then stir in parsley and bacon before serving over the chicken.
Introduction
A brilliant Instant Pot adaptation of the classic French Coq au Vin, made with white wine instead of red. This recipe cuts down the traditional multi-day braising process to just over an hour, yielding incredibly tender chicken, sweet carrots, and a rich, velvety sauce.
Step 1
Place the chicken legs in a large resealable bag. Season generously with salt and pepper, then add half of the fresh thyme sprigs and 1.5 cups of white wine. Seal and marinate for 45 minutes at room temperature (or overnight in the refrigerator).
Step 2
Chop the thick-cut bacon. Place the pieces in a cold skillet on medium heat. Render the fat slowly and cook until the bacon is crispy (about 8-10 minutes). Remove bacon with a slotted spoon and set aside, reserving the fat in the pan.
Step 3
Add the shiitake mushrooms to the skillet with the rendered bacon fat. Sauté until they are lightly browned (about 5 minutes). Season with salt and pepper, then transfer the mushrooms to a plate.
Step 4
Add 1 tablespoon of butter to the skillet. Remove the chicken legs from the marinade and pat them dry (save the marinade liquid). Sear the chicken skin-side down first until deeply golden brown, then flip to sear the other side. Transfer the seared chicken to the Instant Pot.
Step 5
In the remaining fat in the skillet, add the carrots, shallots, and smashed garlic. Sauté for a few minutes until they soften slightly and take on a little color. Transfer them to the Instant Pot over the chicken.
Ingredients List
Important Notes
Do all your browning in a separate skillet rather than using the Instant Pot's sauté function. Sautéing in a skillet offers better temperature control, even browning, and avoids scorching the bottom of the pot.
Starting bacon in a cold pan allows the fat to render slowly and evenly, yielding much crunchier bacon bits.
Save your shiitake mushroom stems in the freezer! They are packed with umami and are excellent for making homemade vegetable, chicken, or beef stock.
Beurre manié (equal parts kneaded butter and flour) is a foolproof French technique to thicken sauces at the very end of cooking, giving them a glossy, rich texture without lumps.
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