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Coq au Vin, Pressure Cooker Variation


Serve this hearty and healthy stew over cooked rice, barley, or quinoa.

  • Servings: 6

Source: Martha Stewart Living, March 1998


  • 6 large cloves garlic, smashed
  • 4 whole black peppercorns
  • 2 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 7 fresh sprigs flat-leaf parsley, stems and leaves separated
  • 2 skinless and boneless whole chicken breasts
  • 2 tablespoons olive oil
  • 8 ounces pearl onions, peeled
  • 12 ounces white button mushrooms, halved or quartered
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper
  • 3 tablespoons cognac
  • 1 cup dry red wine
  • 3 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch


  1. Using a small piece of cheesecloth, make a bouquet garni: Wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine.

  2. Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until they begin to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.

  3. Add butter and remaining 1 tablespoon olive oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. Return all chicken to pan. Add cognac and wine. Use a wooden spoon to scrape up any cooked-on bits from the bottom. Add chicken stock; stir in tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add the reserved mushrooms, onions, and garlic; cook 5 minutes more.

  4. Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce broth by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon cold water. Pour back into broth, and stir until incorporated. Cook 2 minutes. Return chicken, onions, and mushrooms to pot; cook over medium-low heat until heated through. Chop parsley leaves, and stir in. Garnish with thyme. Serve hot.

Reviews Add a comment

  • MS12540329
    28 FEB, 2014
    Julia Childs' Mastering the Art of French Cooking, 1961, calls for 1 cup of stock and 3 1/4 cups of wine!!! LOL!
  • laurenb84
    5 FEB, 2013
    It was flavorful and deliicous! I added some extra garlic since I am a garlic lover and I cooked some chopped carrots with the onion, garlic, and mushrooms. This a a simple yet wonderful coq au vin!
  • Snowflake7867
    10 SEP, 2010
    I agree, it is a bit involved, but sooo delicious especially with added carrots and red potatoes cooked separately in chicken broth until added to the rest of the mixture at the end. I will be making it again!
  • Tryingsomethingnew
    14 FEB, 2009
    This is a bit invovled but the taste is well worth it.
  • nanciallard
    9 OCT, 2008
    Really delicious. Will make again.
  • NatalieB
    8 FEB, 2008
    This recipe was very time consuming, used a lot of dishes. After all the prep and steps, I expected it to be fabulous, and it was just okay. It was bland, but the thyme garnish helped. I served it over rice with baked bread. The sauce was runny- even after reducing it about 15 min. My husband had this dish in Paris and said it was a bland dish with thin sauce there as well, but tasted better. No offense taken. Not worth the extra time and effort!
  • greenthumb2
    28 JAN, 2008
    This recipe is fantastic! I had coq au vin at a quaint fench restaurant in Montreal many years ago. I've always wanted to make it, but all the recipes semed too difficult. This was easy and tasted as it did in that quaint little french restaurant. My family simply loved it! C'est bon!