Coq Au Vin in Instant Pot used as a Slow Cooker/Crock-Pot
COQ AU VIN IN INSTANT POT
As I stated in my earlier posts, I have been using the Instant Pot more frequently and getting more comfortable with it. With the relatively cooler weather now in Southern California (not comparing our great weather to the rest of the country), grilling outside is not an option on most evenings and so cooking piping hot food in the Instant Pot makes perfect sense.
This time I tried out ‘Coq Au Vin’. I adapted Hugh Acheson’s recipe from his wonderful cookbook: ‘The Chef and the Slow Cooker’. I had to adapt the recipe by using the Instant Pot as a slow cooker. Remember, the ‘high’ slow cooker setting on the Instant Pot is actually more like the medium/low setting on a crock-pot or slow cooker. It’s very important that you keep the vent open or else it will overcook and not slow cook. Also you need to use less liquid in the Instant Pot as opposed to a slow cooker/crock-pot and I would use ½ or ⅔rd of the liquids as in a slow cooker recipe.
Coq Au Vin literally means chicken braised in wine in French and was popularized in the US by celebrated chef Julia Child. She recommended serving it with a side of potatoes, rice or noodles, peas or salad and warm bread.
I used boneless skinless chicken breasts to make it more healthy, but ideally you should use a cut up whole chicken, skin and bones. It did turn out very well and I served it with warm, fresh baked bread to mop up the sauce. So here’s my version:
Ingredients:
3 lb boneless, skinless chicken breast (cut into 5-6” pieces)
(consider using bone-in chicken with skin for a tastier and classic but less healthy version)
2 tbsp extra virgin olive oil
¼ lb bacon, cooked and diced
1 large carrot – diced
1 lb mushrooms (I used a mix of white and cremini) sliced
4 bay leaves
2-3 whole garlic cloves
2 cups chicken broth
2 cups red wine (I used Merlot)
Fresh parsley
Method:
Generously season the chicken with salt and pepper.
Turn the Instant Pot to Saute mode on high.
Add the olive oil.
When the oil is hot, add the chicken in 1 layer and fry turning after 4-5 minutes till nicely browned on all sides.
(I had to do this in 2 batches).
Remove the chicken and set aside.
Add the bacon and stir.
Add the chicken broth and red wine, cover with the vent closed and bring to a boil (keep a close eye on the Instant Pot).
Once the mix is boiling, turn off the saute mode and add the chicken, followed by the carrots, mushrooms, bay leaves, garlic and stir well.
Close the lid, but keep the vent open.
Turn on the Slow Cooker mode on high and set it for 3 hours.
Once done, check to make sure that the chicken is soft, otherwise let it cook longer.
(Mine was perfectly cooked in 3 hours, but I used boneless, skinless chicken, if you use bone-in chicken with skin, it may take longer).
Serve topped with chopped fresh parsley.
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