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)