Instant Pot Coq Au Vin
Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!
WHAT IS COQ AU VIN
Coq au vin is a classic French dish of braised chicken in red wine. It’s braised and simmered for hours on end, and to be honest, it’s quite heavenly as the tender chicken is infused with the heavenly red wine sauce. But now we can make it right in the Instant Pot with less effort, less time and all around less babysitting.
WHY MAKE IT IN THE INSTANT POT
With bone-in, skin-on chicken thighs, mushrooms, shallots, garlic, carrots and fresh thyme and 15 minutes of high pressure, the chicken comes out silky-tender with that deep infused red wine flavor, giving you all the braised vibes in just a fraction of the time. It’s warm, it’s cozy, it’s great for entertaining and it’s super fancy without any of the hard work.
TIPS AND TRICKS FOR SUCCESS
- Bone-in is ideal. While boneless, skinless chicken thighs can be used, bone-in will be juicier and have extra flavor.
- Sear the meat. Searing the chicken over the high saute setting will add a flavorful crust, sealing all the moisture and juices inside.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Leftovers are even better. Similar to lasagna, coq au vin tastes even better with time, giving the flavors a chance to meld and intensify even more.
- Reheat over low heat. Skim and discard any fat off the surface, reheating over low heat on the stovetop until warmed through.
WHAT TO SERVE WITH COQ AU VIN
- Creamy Potato Gratin
- Sheet Pan Scalloped Potatoes
- How to Make Perfect Mashed Potatoes
- Easy Skillet Dinner Rolls
- Best Chicken Caesar Salad with Homemade Croutons
TOOLS FOR THIS RECIPE
6-qt Instant Pot®
INSTANT POT COQ AU VIN: FREQUENTLY ASKED QUESTIONS
A red burgundy (a pinot noir) is a popular choice of wine for coq au vin. Beaujolais, cabernet sauvignon and merlot are also great options.
Beef stock with a splash of red wine vinegar can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No Instant Pot, no problem! You can make this stovetop version instead.
You’ll want something to sop up all that sauce, like these buttery mashed potatoes (or you can go with a cauliflower mash) or some crusty bread. You can also pair this with a light salad for a full rounded meal with the leftover wine.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Leftovers can be reheated on the stovetop over low heat, stirring occasionally, until heated through, about 20-30 minutes.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Instant Pot.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
4. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
5. Stir in garlic until fragrant, about 1 minute.
6. Whisk in flour and tomato paste until lightly browned, about 1 minute.
7. Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
8. Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
9. Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
10. Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.
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