Julia Child’s Coq Au Vin
Julia Child, the matriarch of traditoinal French cuisine, perfected the coq au vin recipe in her classic cookbook, “Mastering the Art of French Cooking”. Our team adapted her iconic recipe to be completed in less than half the time with addition of our useful Instant Pots. Surprise the family with the comforting, complex flavors of this decades-old chicken stew without having to slave away in the kitchen for hours!
Servings Prep Time
4-5Servings 10Minutes
Cook Time
60Minutes (15 Minute Natural Release)
Servings Prep Time
4-5Servings 10Minutes
Cook Time
60Minutes (15 Minute Natural Release)
Ingredients
  • 2tbsp unsalted butter
  • 2½ – 3lbs. cut-up frying chicken
  • 1tbsp salt
  • 7slices bacon, cut into lardons
  • 24whole cipollini onions, skinned
  • 1lb. portobello mushrooms, halved
  • ¼cup brandy
  • 2cups dry red wine
  • 3cups chicken stock
  • 1tbsp tomato paste
  • 7 sprigs thyme
  • 3 bay leaves
  • 1tsp black pepper, freshly cracked
  • ½cup flour
  • parsley for garnish
Instructions
  1. Preheat the inner pot on the Sauté setting for 35 Minutes.
  2. Meanwhile, sprinkle salt over chicken pieces. Add butter to the pot and allow to melt.
  3. Working in batches, brown chicken pieces skin-side down until golden, about 5 Minutes. Flip chicken over and Sauté an additional 3 Minutes. Remove on a plate and continue until all are done.
  4. Add sliced bacon to the pot and Sauté until cooked through, about 35 Minutes. Set aside.
  5. Add cipollini onions to the pot and Sauté until lightly golden stirring only once, about 57 Minutes. Set aside.
  6. Add mushrooms to the pot and Sauté until lightly golden stirring only once, about 35 Minutes. Set aside.
  7. Pour brandy into the pot, scraping up any browned bits from the bottom.
  8. Return bacon, onions, and mushrooms to the pot. Layer chicken on top.
  9. Pour over red wine and enough stock to cover the chicken.
  10. Stir in tomato paste. Nestle in thyme sprigs, bay leaves, and top with pepper.
  11. Press Cancel. Cover with lid and Pressure Cook on High for 15 Minutes.
  12. Allow the pot to Naturally Release for 15 Minutes. Afterwards, flip the valve to release any remaining pressure. Remove thyme sprigs and bay leaves.
  13. In a separate bowl, add 1 cup stew liquid to a bowl with the flour. Whisk until smooth and return to the inner pot. Stir to combine.
  14. Press Sauté and allow the stew to boil for 58 Minutes, until thickened slightly.
  15. Serve in bowls with fresh parsley to garnish.