Coq au vin sounds fancy - and it's a great meal for company - but it's basically comfort food, and it's easy enough to make for everyday. This recipe is based on the classic Julia Child recipe, reworked a tad for the Instant Pot and using Kennedy Ranch chicken.
- 1 Kennedy Ranch Pick O' the Chick (breast, thigh, leg, wing)
- 1 1/2 c red wine - burgundy is the classic, but choose something you really like. We like an old vine zin or merlot
- 1 c chicken stock (use homemade if you have it, if not use Swanson's Low Sodium)
- 3 strips of bacon, cut into 1/2" squares
- 1 medium onion, halved and sliced very thin
- 2 large carrots, sliced into discs
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (if you're doing this in the summer, replace this with a ripe heirloom tomato, diced)
- 4 sprigs worth of fresh thyme leaves
- 8 oz white mushrooms, sliced
- 8 oz pearl onions, peeled
With a chef's knife or cleaver, chop breast into three pieces. Use chef's knife to separate thigh into three pieces, leg into two pieces, wing into two pieces. Placed pieced chicken in a bowl, pour over wine and chicken stock, and set it aside to marinate.
Slice medium onion, carrots and mushrooms, clean pearl onions, mince garlic, strip thyme leaves from stems. Open your tomato paste.
Cut bacon into 1/2" or so squares.
Remove chicken from marinade and pat dry. Save marinade.
Turn Instant Pot on to "saute", add bacon to render fat. Stir it occasionally. When it's crispy, remove it from the Instant Pot and set aside.
Add chicken to Instant Pot, skin side down. You will have to do this in two, maybe three batches. Flip the chicken to get a good brown on both sides, and remove it from the pot.
Once all the chicken is browned and removed, turn off the Instant Pot, use some oven mitts to take out inner liner and pour off the fat into a heat proof container. I use a glass measuring cup, keeps it simple.
Return the inner liner to the Instant Pot. Add about 3 T of the fat back in, turn it on to heat and then add the sliced onions and carrots. Stir them to brown. Add garlic and brown for about a minute. Push the veggies aside and add the tomato paste. Stir it until it softens, darkens and gets fragrant. Add your reserved marinade and stir up the brown bits from the bottom. Add chicken to the pot as well as about 4 teaspoons of the thyme leaves. Cover loosely to help contain splatter, and let the pot saute for about 20 minutes.
While the pot is cooking, pour another tablespoon of your reserved fat into a small saute pan. Heat it and saute your mushrooms until they are reduced in size, dark and tender. Turn off heat and stir in your reserved bacon pieces.
After chicken has cooked for 20 minutes, stir in the pearl onions, cover loosely and cook until the onions are tender, 10-15 minutes or so.
Remove lid. Taste and add salt and pepper to sauce if needed. Pour bacon and mushrooms over the top of the chicken, sprinkle with the rest of your thyme leaves.
Serve with good smashed potatoes and a nice green salad.
NOTE: Julia Child's recipe adds a step at the end where you thicken the sauce with a butter/flour mixture. I've not considered it necessary as the Instant Pot reduces the sauce during cooking, thickening it. If you feel the sauce needs to be thickened, mix 2T of butter with 2T of flour in a small bowl, remove the chicken from the pot at the end, and stir in the flour/butter mixture until the sauce thickens.