This Recipe includes
- Chicken – fresh or frozen chicken thighs and legs are preferable in a coq au vin since they have more flavor when slow cooked or pressure cooked.
- Mushrooms – fresh or frozen white mushrooms (cremini), bella mushrooms or oyster mushrooms.
- Onion – white onions or pearl onions.
- Carrot – fresh or frozen carrots
- Celery – fresh or frozen celery
- (Optional) Bacon – small bits of bacon add a ton of flavor.
- (Optional) Potatoes – add potatoes if you want to make it a one dish meal.
- (Optional) Spinach – while celery and carrots are traditional ingredients in a coq au vin, spinach is not. However, for that extra dose of vegetables, don’t hesitate to throw in some fresh or frozen spinach.
Spices and flavoring ingredients:
- Chicken stock – liquid chicken stock, or chicken stock cube with water
- Garlic – crushed clove, or some garlic powder if you are in a hurry.
- Thyme, parsley and bay leaf – Coq au vin typically uses a typically a bouquet garni, which is a range of herbs that you have available. If you don’t have a bay leaf for example, you can compensate with other herbs.
Accents for the sauce:
- Abricot, peach or pear juice – for a touch of sweetness
- Apple cider vinegar – since this recipe has no alcohol, apple cider vinegar adds that touch of flavor for the sauce
- Butter – to sear the bacon
- Flour – to thicken the sauce
Why we love it
In France, legend has it that the coq au vin dates back to the time when Julius Caesar and the Romans had invaded France. A slow-cooked old chicken for hours in a luscious wine sauce to bring out the flavors. It is quite similar to the beef bourguignon recipe which also is slow-cooked for hours to tenderize the meat.
With the Instant pot however, this is an easy recipe to launch even on a weeknight, while enjoying time with family and friends. You can even make it in advance the night before and keep it in the fridge, since the coq au vin always tastes better the next day.
Cooking without wine
Coq au Vin in French translates literally to “Chicken in Wine”. The traditional recipe includes 1/3 cup of wine and 1/4 cup of cognac.
The theory is that the alcohol should cook off in the cooking process. However, if you want to avoid alcohol, I’m going to replace it with fruit juice and a couple of tablespoons of apple cider vinegar.
Frequently asked questions
1. What to serve with a coq au vin?
The traditional French accompaniment with Coq au vin is mashed potatoes or tagliatelle pasta. And there are many other possibilities as well such as white rice, polenta, or even bulgur.
But my favorite is long-grain brown rice. It is drier and less sweet than some other accompanying dishes, and so I find it goes really well. (I usually have my rice cooker going at the same time.)
2. Can you freeze it?
Yes, this is one of those recipes that tastes better the next day. You can easily put aside portions in a sealed container and put it in the freezer.
If you like this recipe
- 3 pounds of Chicken (approx. 8 pieces of thigh and leg)
- 6 strips of bacon sliced into small pieces)
- 1 cup of sliced white or button mushrooms
- 1 onion chopped up
- 1 carrot sliced
- 2 cubes of chicken stock (bouillon) mixed into 2 cups of water.
- 1 garlic clove chopped up
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 chopped celery stick
- 1 bay leaf
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 tablespoons of apple cider vinegar
- 1 cup tomato sauce (or 1/2 cup tomato paste)
- (Optional) 6-8 Baby Potatoes
- (Optional) 2 cups of spinach
- Salt and pepper to taste
- Add the bacon and butter in the Instant pot and sauté for about 5 minutes.
- Add the rest of the ingredients (except the flour), and set the Instant Pot to High Pressure for 45 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Mix in the flour with a tablespoon of water to make a slurry. Add the slurry to the Instant Pot.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the Coq au vin rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 881Total Fat: 50gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 314mgSodium: 851mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 83g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other simple Instant pot recipes that are quick and easy to make. Bon appétit!