Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker, the deeply satisfying flavor is equal to that of traditional stovetop simmering—in about a third of the time. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Martha Stewart Living, September 2018

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Credit: Marcus Nilsson

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make a bouquet garni: Wrap smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.

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  • Heat butter and 1 tablespoon oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to saute. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.

  • Add remaining 1 tablespoon oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until golden, about 6 minutes. Transfer mixture to plate.

  • Add cognac and wine to cooker. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes. Add broth (2 3/4 cups for stovetop; 2 1/4 cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.

  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes. Remove from heat and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.

    Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to saute.

  • Bring liquid to a boil and cook until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.

Cook's Notes

Serve with smashed potatoes or noodles for a dish that's sure to satisfy.

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Reviews (2)

16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3.0 stars
10/27/2020
Nothing against this famous recipe, but I've never liked the Red Wine in it as it kills the flavor of everything in the pot. I presume it was originally used to cover up the gamey taste of the old "Coq" rooster being used for dinner. A friend of mine made this using Vermouth instead. In a dutch oven, heat the oil and brown the chicken thighs, skin side down, remove from pot and place on baking pan into oven at 375 for 30-40 min. When thighs are done, in the original pot saute the onions in the pot with the reserved oil until translucent, add the mushrooms and saute until their moisture has been released and they are starting to brown, add the garlic and saute for 30 sec-1 min until fragrant, Deglaze the pan with 1/2 cup vermouth and bring to boil. Add about 2 cups of chicken stock and reduce by 1/2. Put the thighs in and cook another 2-5 min to flavor everything. You can remove all the chicken, onions and mushrooms, add a tablespoon of butter and a tablespoon of flour to thicken the sauce. Spoon sauce over chicken, mashed potatoes with a side of steamed broccoli. Yum!
Rating: 2 stars
02/24/2019
Not bad, but I found the chicken was a bit too mushy, the sauce too liquid and in general it lacked flavor. It was basically boiled chicken in stock with a slight wine taste.