French Coq au Vin
Recipe 328 from Instant Pot 3. Ready in about 25 minutes | Servings 4. Per serving: 255 Calories; 12.1g Fat; 6.9g Carbs; 29.2g Protein; 2.7g Sugars.
Nutrition
Ingredients
| 2 | chicken drumettes | |
| 2 teaspoons | 10 ml | all-purpose flour |
| 1/4 cup | 60 ml | tomato puree |
| 2 sprigs | fresh thyme, leaves picked | |
| 1 | chicken breast | |
| 2 cloves | garlic, crushed | |
| 1 cup | 240 ml | vegetable stock |
| 1/3 cup | 80 ml | red wine |
| 1/2 teaspoon | 2.5 ml | red pepper flakes |
| 2 | shallots, chopped | |
| 1/4 teaspoon | 1.3 ml | curry powder |
| 2 teaspoons | 10 ml | peanut oil |
| 1/2 pound | 225 g | chestnut mushrooms, halved |
| — | sea salt and ground black pepper, to your liking |
Instructions
Press the "Sauté" button and heat peanut oil. Add the chicken, skin-side down, and cook for 7 minutes or until browned; reserve. Now, add the shallots and sauté until they're tender and fragrant. Now, stir in the garlic and mushrooms, and cook until aromatic. Add 1/2 cup of vegetable stock and red wine, and scrape the bottom of your Instant Pot to loosen any stuck-on bits. Add the salt, black pepper, red pepper flakes, and curry powder; continue to cook, stirring constantly. Now, add the reserved chicken, tomato puree and the remaining 1/2 cup of vegetable stock. Sprinkle with all-purpose flour and fresh thyme leaves. Secure the lid. Choose the "Manual" and cook at High pressure for 11 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!