Coq Au Vin
⏱️ Prep: 20 min🍳 Cook: 50 min
Ingredients
| 4 strips | uncooked bacon, cut in 1/4-inch pieces | |
| 4 cups (8 ounces) | cremini or baby bella mushrooms, sliced 1/4-inch thick, stems removed | |
| 1 | onion, peeled, diced | |
| 1 teaspoon | 5 ml | kosher salt, divided |
| 4 cloves | garlic, peeled, divided | |
| 1 tablespoon | 15 ml | tomato paste |
| 1 teaspoon | 5 ml | fresh thyme leaves, chopped |
| 1 tablespoon | 15 ml | all-purpose flour |
| 1 1/2 cups | 360 ml | medium-bodied red wine, such as Pinot Noir or Bordeaux |
| 1 | bay leaf | |
| 2 pounds | 905 g | uncooked frozen boneless, skinless chicken thighs |
| 2 | carrots, peeled, cut in 1/2-inch pieces | |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 1 package (8 ounces) | pearl onions, peeled | |
| 2 1/2 tablespoons | 38 ml | extra virgin olive oil, divided |
| 1 | small baguette, cut in 1/2-inch thick slices (about 8 slices) | |
| 1/4 cup | 60 ml | fresh parsley, chopped |
Instructions
APPROX. PRESSURE BUILD: 8 MINUTES. PRESSURE RELEASE: QUICK.
- Select SEAR/SAUTE and set to MD:HI. Place bacon in pot. Cook until fat has rendered, and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.
- Add mushrooms, onion, and 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes.
- Stir in 3 cloves garlic, tomato paste, and thyme and cook for 1 minute, then stir in flour and cook for 1 minute more. Add wine and bay leaf, bring to boil, then select START/STOP to turn off SEAR/SAUTE. Add chicken and carrots to the pot.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes, and select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Place reversible rack in the pot in the higher position. Toss pearl onions in 1 tablespoon oil, remaining 3/4 teaspoon salt, and pepper, and place on rack. Close crisping lid. Select BAKE/ROAST, set temperature to 375F, and set time to 10 minutes. Select START/STOP to begin.
- After 10 minutes, slide onion into the pot and remove the rack. Stir onions into the stew.
- Put the rack back in pot in the higher position over stew. Rub baguette slices with remaining 1 clove garlic, and brush with remaining 1 1/2 tablespoons oil. Place slices on rack. Close lid, select BROIL, and set time to 6 minutes. Select START/STOP to begin.
- After 3 minutes, flip baguette slices. Close lid to resume cooking.
- When cooking is complete, remove rack with bread from pot. Stir in cooked bacon and sprinkle with parsley. Serve with toasted baguettes.
A tip from the Ninja Kitchen Team: If you want to use fresh chicken thighs instead of frozen, reduce pressure cooking time by 5 minutes.