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Oh-so-perfect silky-tender hen and veggies cooked in a purple wine sauce in only a fraction of the time. SO GOOD!
Coq Au Vin is a traditional French dish of braised hen in purple wine. It’s braised and simmered for hours on finish, and to be sincere, it’s fairly heavenly. However now we will 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 contemporary thyme and quarter-hour of excessive stress, the hen comes out silky-tender with that deep purple wine taste, supplying 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 onerous 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 alternative for Coq Au Vin. Nevertheless, beef inventory with a splash of purple wine vinegar can be utilized for purple wine as a non-alcoholic substitute. Inventory can be much less acidic and extra gentle in taste than purple wine.
WHAT IF I DON’T HAVE AN INSTANT POT?
No Immediate Pot, no drawback! You may make this stovetop model as an alternative.
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 along with a cauliflower mash) or some crusty bread. You may also pair this with a light-weight salad for a full rounded meal with the leftover wine.
- 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 purple wine
- 1 cup hen inventory
- 3 carrots, halved lengthwise and lower into thirds
- 4 sprigs contemporary thyme
- 2 tablespoons chopped contemporary parsley leaves
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Set a 6-qt Instant Pot® to the excessive saute setting. Add bacon and cook 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 cook 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 calmly 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 handbook setting; regulate stress to excessive, and set time for quarter-hour. When completed cooking, quick-release stress in keeping with producer’s instructions.
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Set hen and greens apart. Choose excessive sauté setting; simmer till the sauce has decreased 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.
