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Oh-so-perfect silky-tender hen and veggies cooked in a pink wine sauce in only a fraction of the time. SO GOOD!
Coq Au Vin is a basic French dish of braised hen in pink wine. It’s braised and simmered for hours on finish, and to be trustworthy, it’s fairly heavenly. However now we are able to make it proper within the Immediate Pot with much less effort, much less time, and throughout much less babysitting.
With bone-in, skin-on hen thighs, mushrooms, shallots, garlic, carrots and recent thyme and quarter-hour of excessive strain, the hen comes out silky-tender with that deep pink wine taste, providing you with all of the braise vibes in only a fraction of the time. It’s heat, it’s cozy, it’s nice for entertaining, and it’s tremendous fancy with none of the arduous work.
Serve over mashed potatoes and crusty bread to sop up all that saucy goodness with a wholesome sprinkling of that crispy bacon proper on prime.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE RED WINE?
A burgundy (pinot noir) is a standard selection for Coq Au Vin. Nevertheless, beef inventory with a splash of pink wine vinegar can be utilized for pink wine as a non-alcoholic substitute. Inventory shall be much less acidic and extra delicate in taste than pink wine.
WHAT CAN I SERVE THIS WITH?
You’ll need one thing to sop up all that sauce, like these buttery mashed potatoes (or you may go together with a cauliflower mash) or some crusty bread. You can even pair this with a gentle salad for a full rounded meal with the leftover wine.
Immediate Pot Coq Au Vin
Substances
- 3 slices bacon diced
- 6 bone-in, skin-on hen thighs
- Kosher salt and freshly floor black pepper to style
- 8 ounces cremini mushrooms halved
- 3 shallots quartered
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry pink wine
- 1 cup hen inventory
- 3 carrots halved lengthwise and lower into thirds
- 4 sprigs recent thyme
- 2 tablespoons chopped recent parsley leaves
Directions
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Set a 6-qt Immediate Pot® to the excessive saute setting. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
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Season hen thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
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Working in batches, add hen to the Immediate Pot®, skin-side down, and sear either side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the Immediate Pot®.
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Add mushrooms and shallots, and prepare dinner, stirring often, till mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to style.
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Stir in garlic till aromatic, about 1 minute.
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Whisk in flour and tomato paste till flippantly browned, about 1 minute.
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Stir in wine, scraping any browned bits from the underside of the Immediate Pot®. Stir in hen inventory, carrots and thyme.
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Return hen to the Immediate Pot®. Choose guide setting; regulate strain to excessive, and set time for quarter-hour. When completed cooking, quick-release strain in keeping with producer’s instructions.
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Set hen and greens apart. Choose excessive sauté setting; simmer till the sauce has lowered and barely thickened, about 8-10 minutes; season with salt and pepper, to style.
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Serve hen and greens with juices instantly, sprinkled with bacon and garnished with parsley, if desired.
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