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Coq au Vin, Pressure Cooker Variation

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

Source: Martha Stewart Living, March 1998
Servings

Ingredients

Directions

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82
  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • Tryingsomethingnew
    14 FEB, 2009
    This is a bit invovled but the taste is well worth it.
    Reply
  • nanciallard
    9 OCT, 2008
    Really delicious. Will make again.
    Reply
  • 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!
    Reply
  • 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!
    Reply

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