• Aimee.Dillon

Coq au Vin

This Healthier Instant Pot Coq au Vin is for those cold winter nights when you want a fancy slow braised chicken, but you want it ready in less than an hour. All made in the instant pot (or the slow cooker), using simple, wholesome ingredients that you might already have on hand. This dish is warm, flavorful, hearty but healthy, and so delicious. Great for both a simple family dinner and holiday entertaining.


What better way to start Monday off than with an easier, healthier take on a fancy French classic? Especially one that involves cooking with red wine? Yes, this is a good Monday recipe.


Coq au vin is a family favorite. Every time I make it, I love it more and more.

Coq au Vin is the fancy French way of saying chicken braised in red wine. It’s a truly delicious and hearty recipe that’s perfect when served over mashed potatoes. Add a side of crusty bread to soak up all the flavorful red wine sauce…la perfection!


Today I’m simplifying the traditionally lengthy recipe by cooking this entirely in the instant pot in less than an hour. If you prefer to use the slow cooker I’ve included directions for that too, you choose. But by far, the most requests this past month have been for more instant pot recipes.


It seems as though everyone is getting on board with the instant pot. Which makes me happy, because I actually love it too. It definitely took me a while to get on the instant pot train. But once I got the hang of cooking with it, I quickly realized why everyone loves their instant pot so much. It’s kind of like cooking magic, and I do think it cooks the best chicken every single time…


INGREDIENTS

  • 2-3 slices thick cut bacon, chopped

  • 1 yellow onion, chopped

  • 4 cloves garlic, minced or grated

  • 2 tablespoons tomato paste

  • 4 carrots, chopped

  • 1 1/2 pounds boneless chicken breasts

  • 2 cups cremini mushrooms, sliced

  • 1 1/2 cups dry red wine, such as Cabernet Sauvignon

  • 1 cup low sodium chicken broth

  • 2 bay leaves

  • 4 thyme sprigs

  • salt and black pepper

  • 1/2 cup fresh parsley, chopped

  • mashed potatoes, for serving

INSTRUCTIONS


INSTANT POT

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 

2. To the instant post, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Turn the instant pot off. 

3. Add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on high pressure for 15 minutes.

3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

4. Serve the chicken and sauce over mashed potatoes.


SLOW COOKER

1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. If there's excess bacon grease, drain off all but 1 tablespoon.

2. To the skillet, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.

3.  To the slow cooker, add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours. 

3. Once done cooking, cook, uncovered on high for 15-20 minutes to reduce the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

4. Serve the chicken and sauce over mashed potatoes.


Prep time 15 minutes

Cook time 15 minutes

Total time 30 minutes

Servings 6

Calories 390 kcal

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