Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8 to 12 hours. Season chicken thighs all over with salt and black pepper. In a small bowl, mix together the red wine, Cognac, and oil. Both layers cook up in just 5 minutes on high pressure. 6 sprigs fresh thyme 1 cup chicken broth Add ingredients to shopping list Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Add the onions and stir to mix the paste into the stew and allow it to thicken. I called for a generous amount of potatoes to serve 4, but abundance is nice, and leftovers are always welcome in my house. Remove the chicken breasts and shred them with two forks and return it to the pot. Stir into the coq au vin and stir to combine. In a small mixing bowl combine corn starch with water to make a slurry. 2-3 slices thick cut bacon, chopped 1 yellow onion, chopped 4 cloves garlic, minced or grated 2 tablespoons tomato paste 4 carrots, chopped 1 1/2 pounds. Pearl onions are my very favorite thing for this dish, but I’ve been having trouble finding them at my local stores, so I swapped in a regular old chopped yellow onion and lived to tell the tale.ĭeglaze with wine (red or white, whatever you like, go nuts) before throwing in (nearly) everything else on the ingredient list, then get out your steamer basket and load it up with the potatoes and garlic. Turn the Instant Pot back on to saute mode. After browning the chicken, set it aside and start the onions. Step 2: While the bacon cooks, combine salt, pepper, onion powder, garlic powder, Herbs de Provence, and cayenne in a small bowl. Drain the bacon on a paper towel-lined plate. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Next, season and brown your chicken. In these photos I used boneless/skinless thighs, but I think bone-in pieces would be good here too (I haven’t tested it, but I would plan to increase the cooking time to 10 minutes). Step 1: Turn the Instant Pot to saute mode, then add 1 tablespoon of oil and bacon and cook for 5 minutes until bacon is crispy. Use the rendered fat (and/or olive oil) to saute a big pile of sliced mushrooms, then set them aside so they won’t overcook in the stew. But when I want to streamline the operation, this is how I throw together a quickie, keep-it-simple coq au vin by taking advantage of Instant Pot.īacon is optional, but traditional if you have a slice on hand and you feel so inclined, you can start the recipe by crisping it up in the Pot on Saute Mode. Ingredients 2-3 slices thick cut bacon, chopped 1 1/2 pounds boneless chicken breasts 1 yellow onion, chopped 4 cloves garlic, minced or grated 4 carrots. Skipping ahead to 2017, I still think Julia is a badass, and that not much is better than spending a leisurely day in the kitchen with her recipes. The parade of recipes revealed a deep well of collective culinary knowledge, which Julia seamlessly integrated into this sweet, empowering field guide for the “servantless American cook.” Baby, I was born this way.) I was entranced. (Yes, even at this age, already a hopeless food nerd. When I think about coq au vin, I think about the first time I flipped through a hand-me-down copy of Julia Child’s Mastering the Art of French Cooking as a middle-schooler.
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