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This Instant Pot Coq Au Vin is a classic French stew made with chicken thighs, red wine, mushrooms and bacon. Made in the Instant Pot, recipe is super easy to make and incredibly delicious!
You guys are going to LOVE this Instant Pot Coq Au Vin. Seriously. It is SO. DARN. EASY.
It really is perfect for those busy weeknights, I'm not just saying that to grab your attention.
Instead of throwing a frozen pizza in the oven, you can make this amazing sophisticated meal in under an hour! And most of that cook time is spent in the Instant Pot while you do you.
The Instant Pot is the ultimate way to make sophisticated dishes in no time at all...like these Instant Pot Beef Short Ribs, this Instant Pot Lemon Chicken or this Instant Pot Chicken Paprika.
Dishes that typically cook for long periods of time suddenly ready in an hour or under. It's like magic. Buy an Instant Pot.
Tender, juicy chicken thighs are cooked under pressure in a creamy wine sauce made with mushrooms, onions, garlic and bacon, among other seasonings...this is decadence at it's best!
And if you like this, you will also LOVE this chicken in white wine sauce!
Serve it with these Lyonnaise Potatoes or these Homemade Truffle Fries on the side. Or get even more decadent and serve it with the amazing truffle mashed potatoes.
Jump to:
- What is Coq Au Vin?
- Why This Recipe Works
- The Ingredients
- Expert Tips
- Frequently Asked Questions
- What to Serve with Coq Au Vin
- Recipe
- 💬 Comments
What is Coq Au Vin?
Coq au Vin is a traditional French dish made with chicken, burgundy, garlic, mushrooms, and lardon. It is slow cooked so the chicken becomes ultra tender and delicious.
It's important the the chicken be on the bone for the best results and most flavor. Traditionally, the dish was made with a rooster and braised for a long time until tender.
Since many of us don't have access to roosters, we opt for hens.
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Why This Recipe Works
Browning the chicken thighs first allows them to stay tender and juicy in the Instant Pot, while also adding a deep, rich flavor to the dish.
The bacon adds the perfect amount of smoky, salty flavor, the wine adds acidity, and the cream finishes it off for a melt in your mouth chicken dinner.
The mushrooms add an earthy flavor to the recipe.
Using the Instant Pot allows this dish to be ready quickly, with minimal prep time.
Served over buttered noodles with a crusty piece of French Bread, this is an ultimate comfort food meal that's great any time of year.
The Ingredients
Like I said earlier, chicken on the bone is a must for the best results. Thighs and/or legs both work great!
While the traditional method uses Burgundy, any dry red wine will work great.
I also use a touch of brandy in this recipe as it adds a great flavor, but you can just replace it with stock or more red wine if you don't have any.
I like to use my homemade chicken bone broth as it has a great richness that adds to much to this dish. **You will have to add more salt if using an unsalted stock
I stick with baby bellas, white or cremini mushrooms for the best result.
Step By Step Instructions
The first step is to brown your chicken thighs. We like a nice crisp chicken skin.
One benefit of the Instant Pot is that you can brown your meat right in pot if you use the sauté setting. However, I find the chicken skin sticks to the pan more than I would like, so I choose to brown the chicken in a cast iron skillet.
Brown the chicken in a cast iron skillet (skip this step if you choose to brown right in the Instant Pot). Cook on medium high in a cast iron skillet for about 3 minutes per side.
Add the onions and garlic to the Instant Pot and cook on the saute setting for 2-3 minutes. Deglaze the pan with the brandy. Let the liquid cook off for 1 minute.
Add the mushrooms and cook for 2-3 minutes, until they start to release some liquid.
Add all the remaining ingredients (except the cream and crumbled bacon) and set the Instant Pot to pressure cook on high for 15 minutes.
Now sit down, take a breather, close your eyes. Read that magazine that's been sitting on the table. RELAX for 15 minutes.
Once it's done, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure. Turn the Instant Pot back to the saute setting on normal.
Bring to a simmer and add the cream and bacon. Simmer until the sauce is slightly reduced and creamy, about 10 minutes. Sauce should be creamy, but not overly thick.
Serve over egg noodles or rice and with some crusty bread.
**Sauce can be thickened with a cornstarch slurry if necessary - see recipe notes for instructions.
Expert Tips
- Brown the chicken thighs in a cast iron skillet or nonstick pan before placing them in the Instant Pot for the best results.
- After it's done pressure cooking, simmer the chicken with the cream until it's been reduced to a creamy sauce.
- If your sauce is too thin, you can thicken it with a cornstarch slurry. Add 2 teaspoons of cornstarch with 1 tablespoon of water and stir to combine. Slowly add the slurry to the instant pot, stirring until the desired thickness is reached.
- Season with additional salt and pepper to taste if necessary.
Frequently Asked Questions
What wine do you use for Coq Au Vin?
Burgundy (a Pinot Noir) is the traditional wine used to make Coq Au Vin. I find that any dry red wine works great.
What kind of chicken is best?
Traditionally, an old rooster is used to make Coq Au Vin. Since most of us would have trouble finding an old rooster, chicken thighs work great. I don't recommend using the breast as they will become dried out during the cooking process.
How long does Coq Au Vin last in the fridge?
It will last in the fridge, in an airtight container, for up to 3 days. Reheat on the stove or in a microwave until warmed through.
Can it be frozen?
Place the chicken and sauce in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a dutch oven over medium heat until warmed through. It can also be reheated in the microwave.
What to Serve with Coq Au Vin
Make it a meal with these great dishes:
- Start withBlue Cheese Broiled Tomatoes
- Serve with Creamy Mashed Potatoes or Crispy Roasted Potatoes
- Get your veggies with Roasted Asparagus
- Try this Homemade French Bread from Mel's Kitchen Cafe
Did you make this recipe? Leave a comment below and let me know how it turned out!
Recipe
Instant Pot Coq Au Vin
This Instant Pot Coq Au Vin is a classic French stew made with chicken thighs, red wine, mushrooms and bacon.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: French
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 747kcal
Author: Danielle Wolter
Ingredients
- 2 pounds chicken thighs (bone-in, skin on)
- 1 tablespoon olive oil
- ½ onion chopped
- 2 cloves garlic chopped
- 8 ounces sliced mushrooms rinsed
- ¼ cup brandy
- 1 cup red wine
- ½ cup chicken stock
- 2 sprigs fresh thyme
- 2 teaspoons tomato paste
- 1 ½ teaspoons salt
- 4 slices bacon cooked and crumbled
- ¼ cup cream
Instructions
Heat a cast iron skillet over medium high heat and add the chicken thighs. Brown on both sides, about 3 minutes per side, until skin is crisp and browned.
OPTION: Brown the chicken right in the Instant Pot. You'll want a non-stick insert for this though. Remove the thighs when done cooking and set aside.
Heat the olive oil in the pot on the sauté setting and add the onions and garlic.
Add the mushrooms and cook 2-3 minutes, until they start to release some liquid.
Add the brandy and cook 1-2 minutes, until liquid has cooked down.
Add all remaining ingredients (except cream and crumbled bacon) and set to cook on high pressure for 15 minutes.
Once done cooking, let the pressure release naturally for 10 minutes. Then use the quick release to release the remaining pressure..
Turn the Instant Pot back to the saute setting (normal) and bring to a simmer.
Add the cream and simmer for 5-10 minutes, until sauce is reduced to desired level. Sauce can be thickened with a cornstarch slurry if desired - see expert tips.
Season with additional salt to taste (optional), stir in bacon crumbles and serve over egg noodles (can also be served over mashed potatoes, polenta, spaghetti, etc.).
Expert Tips:
- Brown the chicken thighs in a cast iron skillet or nonstick pan before them in the Instant Pot for the best results.
- After it's done pressure cooking, simmer the chicken with the cream until it's been reduced to a creamy sauce.
- If your sauce is too thin, you can thicken it with a cornstarch slurry. Add 2 teaspoons of cornstarch with 1 tablespoon of water and stir to combine. Slowly add the slurry to the instant pot, stirring until the desired thickness is reached.
- Season with additional salt and pepper to taste if necessary.
Nutrition
Serving: 1thigh | Calories: 747kcal | Carbohydrates: 6g | Protein: 41g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 258mg | Sodium: 392mg | Potassium: 688mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 2mg
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