Healthier Instant Pot Coq au Vin.
Ingredients
- 2-3 slices thick cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 1 1/2 pounds boneless chicken breasts
- 2 cups cremini mushrooms, sliced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 1 cup low sodium chicken broth
- 2 bay leaves
- 4 thyme sprigs
- kosher salt and black pepper
- 1/2 cup fresh parsley, chopped
- mashed potatoes, for serving
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Instructions
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
- 2. To the instant post, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Turn the instant pot off.
- 3. Add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
- 3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.
- 4. Serve the chicken and sauce over mashed potatoes.
- 1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. If there’s excess bacon grease, drain off all but 1 tablespoon.
- 2. To the skillet, add the onion, garlic, and tomato paste and cook an additional 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
- 3. To the slow cooker, add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- 3. Once done cooking, cook, uncovered on high for 15-20 minutes to reduce the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.
- 4. Serve the chicken and sauce over mashed potatoes.
Source
Original recipe: View Original