Instant Pot Chicken Coq Au Vin

By Rander9576

Ingredients

• 3 slices bacon, diced
• 1 tablespoon butter
• 4 bone in chicken thighs, skin removed
• salt
• pepper
• garlic powder
• 1/2 pound fresh baby bella mushrooms. quartered (can also use white mushrooms)
• 1 cup red wine
• 24 pearl onions, peeled
• 1 cup beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 3 garlic cloves, chopped
• 1 tablespoon tomato paste
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Details

Servings 4
Adapted from skinnymerecipes.com

Preparation

Step 1

Directions
Set Instant Pot to Saute / More. and let heat up for a few minutes.
Add bacon and saute until crisp.  Remove bacon from the pot leaving the bacon fat in the pot.  Add butter to the pot and let melt.
Season chicken liberally with salt, pepper and garlic powder.
Add chicken to the hot bacon fat/butter and brown on both sides.  Once done, remove the chicken, leave the bacon fat/butter in the pan.
Add the mushrooms and garlic to the pan and cook until lightly browned.  Remove mushrooms from the pan.
Add wine to the Instant Pot and deglaze the pot.  Using a wooden spoon, scrape the bottom of the pot to loosen all the tasty brown bits on the bottom.  Let simmer for about 5 minutes.  (At this point, make sure that your pot is still on saute and hasn't run out of time).
Whisk in beef broth and tomato paste.
Add bay leaves and thyme to the Instant Pot.
Place chicken, bacon, mushrooms and onions in the Instant Pot.
Set the Instant Pot to Manual / High Pressure for 15 minutes.  Seal lid and let cook.  When the timer goes off, do a quick pressure release (QR).  Remove chicken from the Instant Pot.
In a small bowl, whisk together the cornstarch and cold water.  Set the Instant pot on Saute again.  Add the cornstarch to the Instant Pot and whisk in.  Bring to a boil and stir constantly until sauce thickens.
Serve the chicken with the sauce.  Great over mashed potatoes or rice.