Coq au Vin

Coq au Vin

By now you know that I have a soft spot for classic dishes and the French classics brought to many American kitchens by Julia Child are some of my favorite comfort foods to recreate. The only problem with most of these heart-warming dishes is the time it takes to prepare and cook them. While working in the Aroma Test Kitchen I have had an opportunity to reinvent many time-consuming dishes into everyday meals that are easy to shop for and prepare with the help of my handy kitchen appliances. My latest challenge? Coq au Vin. A traditional Coq au Vin differs from my rendition for sure, since it calls for a rooster instead of a chicken, and cooks for most of the day in the oven, but by using a good red wine and traditional French ingredients I have pleasantly fooled with this 30 minute pressure cooker rendition.

1 whole chicken, cut up in parts
2 cups baby carrots
1 cup celery, cut into cubes
10 shallots, peeled and cut in half lengthwise
5 garlic cloves, sliced
2 cups red wine
1 cup chicken stock
2 tbsp herbes de provence
5 sprigs fresh thyme
16 ounces mushrooms
olive oil
salt and pepper

Pat chicken pieces dry and liberally season with salt and pepper. Set your pressure cooker to Brown for 20 minutes and brown your chicken in a bit of olive oil, working in batches if needed.

Add the remaining ingredients, close the lid and set to Medium Pressure for 30 minutes. Let pressure release on its own and serve with a side of your choice.


Over to You
What’s your version of a reinvented dish? Share and inspire us!

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