DO I HAVE TO USE RED WINE?

A burgundy (pinot noir) is a traditional choice for Coq Au Vin. However, beef stock with a splash of red wine vinegar can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.

WHAT IF I DON’T HAVE AN INSTANT POT?

No Instant Pot, no problem! You can make this stovetop version instead.

WHAT CAN I SERVE THIS WITH?

You’ll want something to sop up all that sauce, like these buttery mashed potatoes (or you can go with a cauliflower mash) or some crusty bread. You can also pair this with a light salad for a full rounded meal with the leftover wine.

Ingridients:

3 slices bacon, diced
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
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 red wine
1 cup chicken stock
3 carrots, halved lengthwise and cut into thirds
4 sprigs fresh thyme
2 tablespoons chopped fresh parsley leaves

Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.