Instant "Coq Au Vin" Valentine's Day Recipe for Two
Grab your pressure cooker and make the classic French recipe Coq Au Vin in an instant!
3 servings, prep time: 15 minutes, cook time: approximately 30 minutes
4 Chicken Hind Quarters (thigh and drumstick) Sea salt, freshly ground pepper 2 cups dry white wine 1 bunch thyme, divided 4 oz. thick-cut bacon, cut crosswise into ¾" pieces 8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces 4 Tbsp. unsalted butter, divided 8 oz. carrots, peeled, cut crosswise into 2" pieces 5 shallots, peeled 3 garlic cloves, smashed 2 Tbsp. white wine vinegar 1 Tbsp. all-purpose flour Handful of chopped parsley
Step 1) wash your herbs, veggies and chicken.
Step 2) Chicken Marinade: pat dry chicken and add salt and pepper. Place seasoned chicken in sealable bag or glass container with 1/2 bunch thyme and enough wine to cover the chicken fully. Place in refrigerator for up to 48 hours.
Step 3) Prepare carrots and bacon by cutting into large 2" and 3/4" pieces, respectively. Peel and smash 3 garlic cloves, and peel 5 shallots. Remove stems from mushrooms and roughly chop parsley. Mix 2 Tbsp. unsalted butter with 1 Tbsp. all-purpose flour. Set ingredients aside.
Step 4) In a cold, stainless-steel pan, add your bacon. Turn to medium high heat, continuously flipping bacon until slightly golden-brown. (Bacon will cook longer in the instant pot, so do not over-cook it here). Set aside.
Step 5) Add mushrooms to the frying pan to absorb the bacon grease. Cook until lightly golden-brown. Set aside.
Step 6) Add 2 Tbsp. butter to pan. Once the butter begins to bubble, place chicken quarters in. Skin-side down. Once skin is golden-brown approximately 6 minutes, flip to add some color to the opposite side. Set aside.
Step 7) Drain excess fat from pan, save for later and leave about 2 Tbsp. in the pan to brown the veggies. Add the carrots, shallots and garlic cloves to pan. Cook until garlic is browned. Set aside.
Step 8) Move quickly here... add 2 Tbsp. White Vinegar to pan to deglaze, then add the White Wine Marinade, that the chicken was in, into the pan with the second half of the Thyme. Remove the old Thyme and use just the fresh Thyme for this section. Bring to a simmer and let reduce until about half the White Wine Reduction remains.
Step 9) Insert your Tappecue AirProbe2 into your chicken thighs. With our cook, the probe went all the way through the thigh and into the leg. The AirProbe2 tip was sitting in the leg because it has to be inserted to the "insertion line" to read proper temperatures.
Step 10) Add all the ingredients cooked into the pressure cooker (leaving out the a handful of bacon for garnish and all of the parsley and butter/flour mixture).
Step 11) Set pressure cooker to high and timer to 15 minutes.
NOTE: The chicken leg is done at 180°F, so we actually stopped the pressure cooker when the internal temp hit around 170°F (which only took about 7 minutes). The chicken continued to cook while the pressure cooker de-pressurized and actually rose up to around 190°F. Since it was only at that high temperature for a few minutes, it actually didn't over-cook the chicken. It came out perfectly done. If we were to go by the suggested time of 15 minutes, the chicken would have been way over-cooked.
Step 12) thicken the white wine reduction by adding butter/flour mixture, and next add a handful of parsley into the pressure cooker and stir.
Step 13) Serve with your favorite pasta (we used a mixture of zucchini noodles and butternut squash noodles), drizzle the white wine reduction over it all, and garnish with parsley and bacon.
Let us know if you end up trying it in the comments below!