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Saturday, October 6, 2012

Coq au Vin

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
salt/pepper

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.

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