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Oh-so-perfect silky-tender rooster and veggies cooked in a crimson wine sauce in only a fraction of the time. SO GOOD!
Coq Au Vin is a basic French dish of braised rooster in crimson wine. It’s braised and simmered for hours on finish, and to be trustworthy, it’s fairly heavenly. However now we will make it proper within the On the spot Pot with much less effort, much less time, and throughout much less babysitting.
With bone-in, skin-on rooster thighs, mushrooms, shallots, garlic, carrots and contemporary thyme and quarter-hour of excessive strain, the rooster comes out silky-tender with that deep crimson wine taste, supplying you with all of the braise vibes in only a fraction of the time. It’s heat, it’s cozy, it’s nice for entertaining, and it’s tremendous fancy with none of the laborious work.
Serve over mashed potatoes and crusty bread to sop up all that saucy goodness with a wholesome sprinkling of that crispy bacon proper on prime.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE RED WINE?
A burgundy (pinot noir) is a conventional selection for Coq Au Vin. Nevertheless, beef inventory with a splash of crimson wine vinegar can be utilized for crimson wine as a non-alcoholic substitute. Inventory will probably be much less acidic and extra delicate in taste than crimson wine.
WHAT IF I DON’T HAVE AN INSTANT POT?
No On the spot Pot, no drawback! You can also make this stovetop model as an alternative.
WHAT CAN I SERVE THIS WITH?
You’ll need one thing to sop up all that sauce, like these buttery mashed potatoes (or you may go along with a cauliflower mash) or some crusty bread. You may as well pair this with a gentle salad for a full rounded meal with the leftover wine.
- 3 slices bacon, diced
- 6 bone-in, skin-on rooster thighs
- Kosher salt and freshly floor black pepper, to style
- 8 ounces cremini mushrooms, halved
- 3 shallots, quartered
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry crimson wine
- 1 cup rooster inventory
- 3 carrots, halved lengthwise and lower into thirds
- 4 sprigs contemporary thyme
- 2 tablespoons chopped contemporary parsley leaves
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Set a 6-qt On the spot Pot® to the excessive saute setting. Add bacon and cook dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
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Season rooster thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
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Working in batches, add rooster to the On the spot Pot®, skin-side down, and sear either side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the On the spot Pot®.
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Add mushrooms and shallots, and cook dinner, stirring often, till mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to style.
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Stir in garlic till aromatic, about 1 minute.
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Whisk in flour and tomato paste till evenly browned, about 1 minute.
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Stir in wine, scraping any browned bits from the underside of the On the spot Pot®. Stir in rooster inventory, carrots and thyme.
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Return rooster to the On the spot Pot®. Choose handbook setting; regulate strain to excessive, and set time for quarter-hour. When completed cooking, quick-release strain in keeping with producer’s instructions.
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Set rooster and greens apart. Choose excessive sauté setting; simmer till the sauce has decreased and barely thickened, about 8-10 minutes; season with salt and pepper, to style.
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Serve rooster and greens with juices instantly, sprinkled with bacon and garnished with parsley, if desired.
