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–+ servings
4 chicken thighs in a red sauce on a plate
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5 from 3 votes

Instant Pot Coq Au Vin

This Instant Pot Coq Au Vin is a classic French stew made with chicken thighs, red wine, mushrooms and bacon.

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 747kcal
Author: Danielle Wolter

Equipment

Ingredients

  • 2 pounds chicken thighs (bone-in, skin on)
  • 1 tablespoon olive oil
  • ½ onion chopped
  • 2 cloves garlic chopped
  • 8 ounces sliced mushrooms rinsed
  • ¼ cup brandy
  • 1 cup red wine
  • ½ cup chicken stock
  • 2 sprigs fresh thyme
  • 2 teaspoons tomato paste
  • 1 ½ teaspoons salt
  • 4 slices bacon cooked and crumbled
  • ¼ cup cream

Instructions

  • Heat a cast iron skillet over medium high heat and add the chicken thighs. Brown on both sides, about 3 minutes per side, until skin is crisp and browned.
  • OPTION: Brown the chicken right in the Instant Pot. You'll want a non-stick insert for this though. Remove the thighs when done cooking and set aside.
  • Heat the olive oil in the pot on the sauté setting and add the onions and garlic.
  • Add the mushrooms and cook 2-3 minutes, until they start to release some liquid.
  • Add the brandy and cook 1-2 minutes, until liquid has cooked down.
  • Add all remaining ingredients (except cream and crumbled bacon) and set to cook on high pressure for 15 minutes.
  • Once done cooking, let the pressure release naturally for 10 minutes. Then use the quick release to release the remaining pressure..
  • Turn the Instant Pot back to the saute setting (normal) and bring to a simmer.
  • Add the cream and simmer for 5-10 minutes, until sauce is reduced to desired level. Sauce can be thickened with a cornstarch slurry if desired - see expert tips.
  • Season with additional salt to taste (optional), stir in bacon crumbles and serve over egg noodles (can also be served over mashed potatoes, polenta, spaghetti, etc.).

Notes

  1. Brown the chicken thighs in a cast iron skillet or nonstick pan before them in the Instant Pot for the best results. 
  2. After it's done pressure cooking, simmer the chicken with the cream until it's been reduced to a creamy sauce. 
  3. If your sauce is too thin, you can thicken it with a cornstarch slurry. Add 2 teaspoons of cornstarch with 1 tablespoon of water and stir to combine. Slowly add the slurry to the instant pot, stirring until the desired thickness is reached. 
  4. Season with additional salt and pepper to taste if necessary. 

Nutrition

Serving: 1thigh | Calories: 747kcal | Carbohydrates: 6g | Protein: 41g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 258mg | Sodium: 392mg | Potassium: 688mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 2mg