Coq au vin is a classic French dish of braised chicken with bacon, mushrooms, and wine — usually red Burgundy, but sometimes white. The dish is an excellent choice for a dinner party or Sunday dinner.
This version, made with flavorful bone-in chicken legs and thighs, includes red Burgundy wine, garlic, chopped onions, and crimini mushrooms. Feel free to add a dozen or so peeled pearl onions to the stew along with the mushrooms if you like.
Serve the chicken, vegetables, and rich sauce with mashed potatoes for a sensational meal.
- 1 tablespoon olive oil
- 4 strips bacon (thick cut)
- 1 onion (chopped)
- 3 pounds chicken (bone-in with skin, thighs, legs)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 3 cloves garlic (minced)
- 2 carrots (large, cut on the diagonal into 2-inch pieces)
- 8 ounces mushrooms (whole, if small, or halved)
- 1 cup red wine (such as pinot noir or cabernet)
- 3/4 cup chicken stock (unsalted or low sodium)
- 1 tablespoon tomato paste
- 1 bay leaf (large, or 2 small)
- 2 thyme sprigs
- 2 tablespoons all-purpose flour
- 3 tablespoon butter (softened)
- Garnish: thyme leaves or chopped parsley
Gather the ingredients.
Select the sauté function on the Instant Pot and add the olive oil. Dice the bacon and add it to the pot. Cook the bacon pieces until they are just crisp, then remove them to paper towels to drain.
Add the chopped onion to the bacon drippings and cook, stirring, for about 2 minutes or until the onion is softened. Remove the onion to a plate and set aside.
Pat the chicken with paper towels to dry; lightly season it with kosher salt and black pepper. Add half of the chicken pieces to the pot. Cook for about 6 to 7 minutes, or until browned on both sides; remove the chicken to a plate and repeat with the remaining chicken pieces. Alternatively, sear the chicken in one batch a large, lightly oiled skillet over medium-high heat.
Combine the red wine, chicken stock, and tomato paste in the Instant Pot and cook for a minute or two, scraping up any browned bits on the bottom of the pot. Add the reserved bacon, onions, chicken, garlic, carrots, and mushrooms. Tuck the thyme sprigs and bay leaves among the chicken pieces. Cancel the sauté function.
Secure the lid on the pot and make sure the steam release vent is in the sealing position. Select the manual or pressure cook function, high pressure. Set the time to 20 minutes. When the time is up, do a quick release. Carefully move the steam release vent to the venting position.
With a slotted spoon, remove the chicken and vegetables to a bowl and keep warm. Pour the liquids into a gravy separator; return the defatted liquids to the pot and select the sauté function.
Combine the flour with the softened butter and mix to form a smooth paste. Stir the flour and butter mixture into the simmering liquids to thicken. Taste and season with salt and pepper, as needed.
Pour the sauce over the chicken and vegetables and garnish with fresh thyme leaves or chopped parsley.