Coq Au Vin Instant Pot
My Sunday dinner inspiration this week came when I was watching the new season of ‘Call the Midwife..’ I love this show…it got me through the last few weeks of my pregnancy by showing me my end result, over, and over, and over again. In the new season, the Turner’s hire an Au Pair and she makes some “exotic” food for them…Coq Au Vin.
Now I’ve heard of this dish (I love Julia Child) but had never gone so far as to even read a recipe let alone make it! So here I am, making you this traditional, and perhaps at one point, exotic, French dish. Here’s a little on the background and my preparation of this dish for you and your family.
Coq translates to cock or rooster. This dish traditionally was a rooster (a very tough and stringy animal) braised in Burgundy wine all day long to make it delicious and tender. Now these days, thanks to Miss Julia, we use chicken instead of roosters. However, chicken presents another problem for me… I am allergic to chicken! Yes, I know it’s weird my family just accepts it at this point. It’s also very inconvenient when making recipes for others. I have written this recipe for you my dear readers, using chicken thighs (more on this later). I cooked this meal for my family, however, using turkey thighs, which is what you will see in my pictures (no we don’t have mutant giant chickens in Grand Jct, Co). It is up to you what you use! I would like to point out though that turkey thighs are cheap and big! I used 4 thighs and we had a lot of food for 3 1/2 (more like a 1/8 I mean a 9-month old doesn’t eat much). In my area, turkey thighs are around $1.99 Lbs. Depending on how much you buy, this may end up being cheaper than chicken! During the holiday season (it’s coming up) they are even cheaper and you can find more exotic cuts of turkey!
Back to the chicken…if you use chicken for this recipe use the bone in thighs! They will add to the flavor and presentation of this dish. If you choose to use the breast or thighs that have been deboned, you need to cut down your cooking time! I don’t want you to have disappearing chicken parts! Also, wine, oh how we love you! I used Apothic Dark which is my go to wine since I found out that Yellowtail isn’t so great to drink (I have not yet heard bad things about Apothic but it is cheap and also mass-produced so I’m sure it’s coming). Burgundy wine is the traditional wine but I didn’t even attempt to investigate where to find it or how much it is. My philosophy on cooking with wine is use what you like! I personally think a drier Merlot would have been better in the dish I made, but it turned out delicious none-the-less.
Okay, back to my recipe. Cut up your pancetta (or bacon) in good size chunks and saute them using the instant pot saute function. Set it aside. Add some butter to your pot. Then take your chicken (turkey if we are following the pictures!) dredge it in GF flour (if you eat Gluten you can use regular flour!), salt/pepper and brown it in batches adding butter as needed. Set this aside.
Quick flour note…I cook gluten free always because of sensitivities as well…use what you like. If you are paleo tapioca four works great. I use Pamela’s Artesian Flour but there are a ton of GF/Paleo flours on the market. I even saw a cauliflower flour the other day! This is just to thicken the soup! It’s forgiving whatever you use.
Onto the mushrooms. I used cremini, brown beech and maitake. This is what my grocery store had. You may be able to get wild mushrooms where you live or check out your local farmers markets and see what treasures you can find! Whatever mushrooms you use, keep them in fairly big pieces. The maitake and beech mushrooms are very delicate and don’t need much time to cook (which is why they don’t get pressure cooked with the rest) so I cooked the cremini for about a minute and then added the others for maybe another minute until they were soft (barely a minute). Once your mushrooms are done set them aside as well.
Next take you celery, carrots and garlic and saute in another pad of butter. Stir in your tomato paste. Now I’d just use a whole 8 oz can here but if your using the awesome paste that comes in a tube you can eyeball it or measure out a few tbsp. This doesn’t need to cook very long and will probably end up burning if you aren’t careful (yes, that is why I didn’t take pictures of the cooking process for you…that and I was without carrots even though I swear I bought some!). Next, add the brandy to deglaze the pot. After the alcohol has cooked out, you want to add back in the chicken (or turkey) and most of the pancetta but set some aside for a garnish.
Pour in the wine and stock. Add your onions and seal her up putting 20 minutes on the clock! Sorry…it’s the start of football season.
Once your 20 minutes is up you can let it vent naturally or quick release it is up to you and your time limit. I usually let mine come down for at least 10 minutes. This is a very full instant pot, so it may take a bit to come down in pressure and I will not judge if you quick release! My daughter got hungry so I think it was almost 20 minutes I let this naturally come down and I still had to quick release.
Take out your chicken (or turkey) and set in a big deep bowl. Turn your Instant Pot back to saute and add the mushrooms back in along with 2 tbsp butter and simmer a few minutes to thicken. This is supposed to be a soupy dish (Don’t argue with Julia!) but I add more flour at the end because I like it more of a thick gravy constancy. I also finish it off with another splash of the Cognac because…because I can! Pour your soup/gravy over the chicken (turkey) and add the pancetta garnish. You can also add a bit of parsley and serve over your favorite starch (boiled potatoes, mashed potatoes, egg noodles, rice).
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Coq Au Vin Instant Pot
GF, Paleo (If paleo flour is used)
Prep Time: 20 Mins
Cook Time: 30 minutes
Butter 5+ Tbsp
3-4 thick slices Pancetta or Bacon chopped
1 package frozen pearl onions
2-3 big carrots chopped or a handful of baby carrots
2-3 ribs celery chopped
3 cups chopped mushrooms of any variety
4 cloves garlic minced
8 oz can of tomato paste
Brandy 1/4 cup + 2 Tbsp
Dry red wine 2 cups
Broth (chicken, mushroom or vegetable) 2 cups
Herbs de Provence 2 Tbsp
Salt/Pepper to taste
Gather and chunk, pancetta, celery, carrots and mushrooms. Saute pancetta using the instant pot saute function. Add 1 tbsp butter. Coat chicken in flour and S&P. Brown chicken thighs in batches and set aside. If needed add another tbsp butter. Saute mushrooms with salt/pepper and set aside. Add tbsp butter salt/pepper and saute garlic, celery and carrots. Add the tomato paste, stir saute for a few minutes. Deglaze the pan with brandy. Cook until alcohol is evaporated 1-2 minutes. Add back in most (but not all) pancetta and all the chicken. Add in onions, wine, broth and herbs. Put the lid on the instant pot and cook for 20 minutes. You can quick release the pot and turn it to saute. Take out chicken thighs. Stir back in mushrooms and 2 Tbsp butter you can add more flour to the butter as well if you want it thicker. Cook until desired thickness and add back in thighs. Serve plain, over mashed potatoes or egg noodles, or with your families favorite starch!