Save A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
This dish streamlines the classic Coq au Vin making it perfect for busy weeknights without sacrificing flavor.
Ingredients
- Bone-in skinless chicken thighs: 8 pieces
- Thick-cut bacon: 100 g (3.5 oz) diced
- Cremini or white mushrooms: 200 g (7 oz) quartered
- Carrots: 2 medium peeled and sliced
- Yellow onion: 1 large diced
- Garlic cloves: 3 minced
- Tomato paste: 2 tbsp
- Dry red wine: 350 ml (1 ½ cups)
- Chicken broth: 125 ml (½ cup)
- Fresh thyme leaves: 2 tsp (or 1 tsp dried)
- Bay leaves: 2
- Salt: ½ tsp plus more to taste
- Black pepper: ¼ tsp
- Unsalted butter: 2 tbsp room temperature
- Cornstarch: 1 tbsp optional for thickening
- Fresh parsley: 2 tbsp chopped for garnish
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add bacon and cook until crispy about 4 minutes. Remove bacon and set aside leaving fat in the pot.
- Step 2:
- Season chicken thighs with salt and pepper. In batches brown chicken thighs on both sides about 3 minutes per side. Remove and set aside.
- Step 3:
- Add onion carrots and mushrooms to the pot. Sauté for 4 5 minutes until softened. Stir in garlic and tomato paste cook for 1 minute.
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom. Stir in thyme bay leaves and half of the cooked bacon.
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid. Cancel Sauté mode.
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure.
- Step 8:
- Remove chicken and vegetables to a platter. Discard bay leaves.
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened 2 3 minutes. Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
Save Our family loves gathering around this warm, comforting dish especially on chilly evenings making every meal special.
Serving Suggestions
Serve with mashed potatoes crusty bread or buttered noodles to soak up the delicious sauce.
Storage Tips
Leftovers keep well in the refrigerator for up to 3 days or freeze portions for up to 1 month.
Allergen Information
Contains dairy from butter. Always verify ingredient labels if you have allergies.
Save This streamlined Coq au Vin perfectly balances tradition and convenience for a delicious, fuss-free meal.
Common Questions
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs provide the best balance of tenderness and flavor for rich, moist results.
- → Can I substitute pancetta for bacon?
Yes, pancetta offers a slightly different savory profile but works well as a flavorful bacon alternative.
- → How do I thicken the sauce?
Mix cornstarch with cold water and simmer briefly after cooking to achieve a thicker, glossy sauce.
- → What wine type is recommended?
Dry red wine enhances the dish with robust depth; choose a quality bottle suitable for cooking and sipping.
- → Can I prepare this without an Instant Pot?
Yes, braising on the stovetop or in the oven over low heat for longer results in similar tender, flavorful chicken.