Hearty Coq au Vin
By :Paint the Kitchen Red
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This hearty Instant Pot Coq au Vin Blanc is a classic comfort food. A twist on the traditional Coq au Vin, this dish pairs so well with heavenly Instant Pot mashed potatoes and parsnips.
Votes: 19
Rating: 4.89
Rate this recipe!
Course Main Course
Cuisine French
Difficulty Difficult
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Vegetables, White Wine
Prep Time 10 minutes
Cook Time 50 minutes
Servings
6 servings
Ingredients
  • 6 chicken thighs or drumsticks, bone-in, skinless
  • salt to taste
  • black pepper to taste
  • 4 strips bacon diced
  • 2 cups leeks cleaned well and diced
  • 1 1/2 cups baby carrots
  • 2 cups mushrooms sliced or quartered
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic minced
  • 1/4 cup brandy
  • 2 cups dry white wine
  • 2 cups chicken broth preferably homemade
  • 1 cup pearl onions frozen
  • 4 sprigs fresh thyme or 3/4 teaspoon dried thyme
  • 3 tablespoons butter softened
  • 5 teaspoons all-purpose flour
Course Main Course
Cuisine French
Difficulty Difficult
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Vegetables, White Wine
Prep Time 10 minutes
Cook Time 50 minutes
Servings
6 servings
Ingredients
  • 6 chicken thighs or drumsticks, bone-in, skinless
  • salt to taste
  • black pepper to taste
  • 4 strips bacon diced
  • 2 cups leeks cleaned well and diced
  • 1 1/2 cups baby carrots
  • 2 cups mushrooms sliced or quartered
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic minced
  • 1/4 cup brandy
  • 2 cups dry white wine
  • 2 cups chicken broth preferably homemade
  • 1 cup pearl onions frozen
  • 4 sprigs fresh thyme or 3/4 teaspoon dried thyme
  • 3 tablespoons butter softened
  • 5 teaspoons all-purpose flour
Votes: 19
Rating: 4.89
Rate this recipe!
Instructions
  1. Pat the chicken dry, and sprinkle both sides with salt and pepper.
  2. Press 'Sauté' and cook bacon until crisp. Press 'Cancel' and remove bacon; set aside.
  3. Press 'Sauté' and brown the chicken in batches. Remove and set aside.
  4. Sauté mushrooms and set aside.
  5. Cook leeks and carrots until leeks are soft, about 1 minute.
  6. Stir in tomato paste and garlic and cook till tomato paste begins to change color and/or begins to stick to the bottom of the pan, about 1 to 2 minutes.
  7. Turn off Instant Pot and deglaze with brandy, until almost evaporated, stirring often.
  8. Stir in chicken, wine, broth, pearl onions and thyme and close the Instant Pot. Cook on 'Manual' for 15 minutes.
  9. While Chicken is cooking, mix together the softened butter and flour.
  10. Do a Quick Release of pressure when cooking time is up and open the Instant Pot. Stir in the sauteed mushrooms.
  11. Press 'Sauté' and drop the butter and flour mixture into the Instant Pot using a teaspoon.
  12. Stir the coq au vin and simmer until thickened.
  13. Top each serving with bacon. Serve with Instant Pot Mashed Potatoes and Parsnips.
  14. Note: If the Instant Pot gets too hot while sauteing the first set of ingredients, turn it off to cool it down every so often.
13 replies
  1. SKH338
    SKH338 says:

    Very tasty. I had to make several adjustments, though. The most significant was cutting the broth and wine by half. 2 cups of each is too much liquid. With just 1 cup of each I got an appropriate amount of liquid to make gravy at the end. I couldn’t find fresh thyme today, so about a teaspoon of dried herbs de provence worked fine. I also added in the mushrooms with everything else rather than stirring them in at the end. That was fine, no loss in texture and the mushrooms add a lot of flavor.

  2. Jeff Church
    Jeff Church says:

    My wife and I made this tonight. It is the second time we have used our Instant Pot. This is the best chicken we have had in a long time…definitely will make again!

  3. Flaneur
    Flaneur says:

    My first Instant Pot recipe and what a great one. This is a very nice meal. Delicious! Though it is rated difficult, it really is not; however, it does take a bit of time, but well worth it.

  4. Viviantdo@gmail.com
    Viviantdo@gmail.com says:

    Agree that there was way too much broth, i only used half the wine it called for. I would cut the broth in half and use the full amount of wine in the future.

  5. SandyMcD
    SandyMcD says:

    Love the recipe but I have to say there were a few adjustments. I left out the white wine and only used the chicken broth and still the gravy was a little thin so I added more flour. My kitchen doesn’t stock Brandybut I always have Marsala Wine. This worked very nicely with this recipe! Next time I will try 1 cup white wine, 1 cup chicken broth and either Brandy or Marsala. It is my opinion that if the recipe used full amount of liquid it would be to runny! This is a fun recipe to alter!

  6. CindyEd
    CindyEd says:

    Really good!! I used 1 1/2 c white wine and 3/4 c broth and it came out fine once thickened. I used 4 tsp butter instead of 3. I will do this one again!!

  7. SpringChicken
    SpringChicken says:

    My first go brand new pot, Awesome Recipe. Maybe a littlE too much wine and stock (2 cups of each), but i just simmered it down till it thickened up.

  8. Junipery
    Junipery says:

    Delicious!
    The chicken was so tender, it fell off the bone. So I shredded it with two forks and made kind of a pulled chicken 🙂
    Will definitely make this again, but will cut the liquid in half, too.

  9. Woody917
    Woody917 says:

    This is now one of my favorite recipes! Simply delicious! However, like some others have mentioned, the liquid seems to be too much. I cut the liquid in half, one cup of wine and one cup of broth. Other than that, the rest is perfect.

  10. george_v
    george_v says:

    My coq au vin looked a bit paler than the one on the picture but tasted just great. As someone recommended below, I reduced the amount of liquid from two cups to one; and it was a right decision.
    My IP didn’t enjoy sautéing so much stuff, though. Had to turn it off a couple of times to prevent overheating.

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