Instant Pot Coq au Vin

 

Ingredients

• Four chicken leg quarters or six chicken thighs (bone-in) 
• Salt, ground pepper
• Two cups dry white wine
• One bunch thyme, divided in half
• Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
• Eight oz. shiitake mushrooms, destemmed and torn in three pieces
• Four Tbsp. unsalted butter, divided in half
• Eight oz. peeled carrots, cut into 4" pieces
• Four peeled shallots
• Two smashed garlic cloves
• Two Tbsp. white wine vinegar
• One Tbsp. all-purpose flour
• handful of chopped parsley
• Instant pot or pre

Directions

1. Pat chicken dry and season heavily with salt and pepper.
2. Transfer chicken to resealable bag or baking dish
3. Pour wine over and add half bunch of thyme
4. Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
5. Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
6. Transfer to a plate leaving drippings in pan
7. Add mushrooms to bacon drippings in pan, season with salt 
8. Cook, tossing occasionally, until tender and golden brown but not crisp
9. Scrape mushrooms into Instant Pot insert and reserve pan
10. Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
11. Heat two Tbsp. butter in reserved pan over medium heat
12. When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
13. Turn chicken onto flesh side and cook until pale golden brown
14. Nestle chicken into pot insert
15. Pour off all but one Tbsp. drippings
16. Add carrots, shallots, and garlic
17. Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
18. Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
19. On medium heat pour vinegar into pan
20. Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
21. Add wine marinade and remaining thyme to pan, and simmer until reduce by half
22. Pour liquid over chicken and seal the pressure cooker.
23. Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
24. Smash remaining butter and flour together with a fork until well combine
25. Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
26. Discard thyme sprigs and add butter-flour mixture to liquid
27. Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
28. Taste and adjust seasoning
29. Pour sauce over and around chicken and vegetables
30. Sprinkle over remaining bacon and serve

Source — Bon Appetit
Prepared by Austin Toys
Louisiana Anthology
July 19,2022