When I first began learning to cook, Coq Au Vin was one of the first recipes I attempted to make. And boy, did I fail miserably. So I’ve stayed away from the recipe since — I haven’t tried to make it in over a decade!
I figured it was time to finally try making it again, and use my trusty multi-cooker to make it fail-proof!
This one-pot-wonder for Pressure Cooker Coq au Vin takes about 80 minutes to prepare, so I’d suggest saving this for a weekend. I made this on a Sunday and saved it to eat during the week.
Ingredients:
- 2 tablespoons olive oil, plus more if needed
- 4 ounces pancetta, diced
- 2.5 lbs chicken, assorted pieces (I used bone-in and boneless chicken thighs and legs)
- salt and pepper
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 (8 oz) container sliced mushrooms
- 1 large shallot, thinly sliced
- 3 garlic gloves, minced
- 1/4 cup brandy
- 1/2 (375 ml) bottle dry red wine
- 1 cup chicken broth
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons all-purpose flour
- freshly chopped parsley, for garnish
- buttered egg noodles, cooked (optional)
Note: I have a COSORI 6 Qt Electrical Pressure Cooker, so my directions below are based on using that rather than another brand. I’ve included step by step photos, times, and pressure settings so that any multi cooker can be used.
Pre-heat your multi-pot on the saute setting, high heat. You may want to increase the time to 45 minutes, just to be sure. When pre-heated, add the oil followed by the pancetta. Cook, stirring occasionally, until the pancetta is lightly browned and cooked through, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.
While the pancetta cooks, season your chicken with salt and pepper. Once the pancetta is removed, add the chicken in batches, lightly browning on all sides (about 3-4 minutes on each side). When brown, add to the same bowl as the pancetta and repeat with the remaining chicken. If you need to add more olive oil, drizzle a bit in before adding the next batch of chicken.
While the chicken cooks, chop your carrots, shallots, and garlic cloves.
After removing the final batch of chicken, add your carrots and saute for about 3 minutes. Add in the mushrooms and cook, stirring for another 2 minutes. Add in the shallots, and garlic to the multi cooker. Stir frequently until fragrant, 1 to 2 minute.
Pour in the brandy and scrape the bottom of the pot with a wooden spoon to remove any browned bits.
Add back in the pancetta, chicken, and any juices that accumulated in the bowl.
Pour in the wine and chicken broth.
Toss in the thyme sprigs. Bring to a boil and cook for 5 minutes.
Secure the lid on your multi-cooker, making sure the pressure release valve is in the locked position. Press the “poultry” setting on your multi-cooker and adjust to set for 15 minutes at high pressure. Press “start.” 
Once the unit has reached optimal cooking pressure (~5 minutes), the unit will beep once and start counting down from 15 minutes. You’ll notice that the pressure release valve rises up during this time. The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours.
Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel”. Wait 10 minutes, then using an oven mitt, move the pressure release value to the “release” position to let out the pressure in the unit. Wait for the float value to drop down before opening the pressure cooker.
While waiting for the unit to natural release, stir together the flour and melted butter.
Remove the top of the multi pot and whisk in the butter-flour mixture.
Spoon into 4 bowls and top with fresh parsley. If desired, serve over buttered egg noodles, or day old bread.
This gravy is surprisingly flavorful so you definitely want something to sop up all of that yummy goodness!
The chicken stays nice and tender and infuses the flavors of the broth. This is definitely a yummy comfort food dish, especially on colder nights!
Ingredients
- 2 tablespoons olive oil, plus more if needed
- 4 ounces pancetta, diced
- 2.5 lbs chicken, assorted pieces (I used bone-in and boneless chicken thighs and legs)
- salt and pepper
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 (8 oz) container sliced mushrooms
- 1 large shallot, thinly sliced
- 3 garlic gloves, minced
- 1/4 cup brandy
- 1/2 (375 ml) bottle dry red wine
- 1 cup chicken broth
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons all-purpose flour
- freshly chopped parsley, for garnish
- buttered egg noodles, cooked (optional)
Instructions
- Note: I have a COSORI 6 Qt Electrical Pressure Cooker, so my directions below are based on using that rather than another brand. I’ve included step by step photos, times, and pressure settings so that any multi cooker can be used.
- Pre-heat your multi-pot on the saute setting, high heat. You may want to increase the time to 45 minutes, just to be sure. When pre-heated, add the oil followed by the pancetta. Cook, stirring occasionally, until the pancetta is lightly browned and cooked through, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.
- While the pancetta cooks, season your chicken with salt and pepper. Once the pancetta is removed, add the chicken in batches, lightly browning on all sides (about 3-4 minutes on each side). When brown, add to the same bowl as the pancetta and repeat with the remaining chicken. If you need to add more olive oil, drizzle a bit in before adding the next batch of chicken.
- While the chicken cooks, chop your carrots, shallots, and garlic cloves.
- After removing the final batch of chicken, add your carrots and saute for about 3 minutes. Add in the mushrooms and cook, stirring for another 2 minutes. Add in the shallots, and garlic to the multi cooker. Stir frequently until fragrant, 1 to 2 minutes.
- Pour in the brandy and scrape the bottom of the pot with a wooden spoon to remove any browned bits.
- Add back in the pancetta, chicken, and any juices that accumulated in the bowl.
- Pour in the wine and chicken broth.
- Toss in the thyme sprigs. Bring to a boil and cook for 5 minutes.
- Secure the lid on your multi-cooker, making sure the pressure release valve is in the locked position. Press the “poultry” setting on your multi-cooker and adjust to set for 15 minutes at high pressure. Press “start.”
- Once the unit has reached optimal cooking pressure (~5 minutes), the unit will beep once and start counting down from 15 minutes. You’ll notice that the pressure release valve rises up during this time. The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours.
- Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel”. Wait 10 minutes, then using an oven mitt, move the pressure release value to the “release” position to let out the pressure in the unit. Wait for the float value to drop down before opening the pressure cooker.
- While waiting for the unit to natural release, stir together the flour and melted butter.
- Remove the top of the multi pot and whisk in the butter-flour mixture.
- Spoon into 4 bowls and top with fresh parsley. If desired, serve over buttered egg noodles, or day old bread.
I learned to make Coq au Vin with a French friend who had a (French) restaurant in Brazil, before I moved to the US. She’d just dump everything in a big pan–wine, chicken legs, quartered onions, thyme and bay leaf–and cook. Then she’d get the liquid through the blender, pour over the chick and serve with rice. I always make it like this; give it a try!