Coq au Vin from The Everything Pressure Cooker Cookbook
(Serve with boiled potatoes.) Serves 8
6 slices smoked bacon, divided
1 Tb evoo
2 pounds boneless, skinless chicken thighs
2 pounds boneless skinless chicken breasts
1 lg carrot, peeled and grated
2 stalks celery, sliced
1 1pound bag pearl onions, thawed
2 cloves garlic, peeled and minced
8 oz button mushrooms, cleaned and sliced
1/2 tsp dried thyme
2 tsp dried parsley
2 C dry red wine
1/4 C cognac
2 Tb cornstarch
3 Tb cold water
Add bacon to pressure cooker and fry over med-high heat until crisp. Use slotted spoon to transfer to a bowl. Add oil and bring to temp.
Cut chicken to bite-sized pieces. Brown in batches in bacon fat and oil in the cooker, transferring to bowl with bacon once lightly browned.
Add carrot and celery to cooker, saute for 2 minutes. Add onions and saute until they begin to brown.
Add garlic, mushrooms, thyme, parsley. Saute for 5 minutes until mushrooms have released moisture.
Stir in wine and cognac. Lock lid and bring to low pressure. Maintain for 10 minutes. Remove from heat, quick-release pressure, and remove lid.
In a bowl, whisk cornstarch into water. Return cooker to medium heat. Bring to simmer and whisk into the cornstarch slurry.
Simmer 3 minutes or until sauce is thick and glossy. Taste for seasoning and adjust as necessary.