Pin it A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
I enjoy how quickly this dish comes together without sacrificing the rich flavors of classic Coq au Vin.
Ingredients
- 8 bone-in skinless chicken thighs:
- 100 g (3.5 oz) thick cut bacon diced:
- 200 g (7 oz) cremini or white mushrooms quartered:
- 2 medium carrots peeled and sliced:
- 1 large yellow onion diced:
- 3 garlic cloves minced:
- 2 tbsp tomato paste:
- 350 ml (1 ½ cups) dry red wine:
- 125 ml (½ cup) chicken broth:
- 2 tsp fresh thyme leaves (or 1 tsp dried):
- 2 bay leaves:
- ½ tsp salt (plus more to taste):
- ¼ tsp black pepper:
- 2 tbsp unsalted butter room temperature:
- 1 tbsp cornstarch (optional for thickening):
- 2 tbsp chopped fresh parsley (for garnish):
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add bacon and cook until crispy about 4 minutes. Remove bacon and set aside leaving fat in the pot.
- Step 2:
- Season chicken thighs with salt and pepper. In batches brown chicken thighs on both sides about 3 minutes per side. Remove and set aside.
- Step 3:
- Add onion carrots and mushrooms to the pot. Sauté for 45 minutes until softened. Stir in garlic and tomato paste cook for 1 minute.
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom. Stir in thyme bay leaves and half of the cooked bacon.
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid. Cancel Sauté mode.
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure.
- Step 8:
- Remove chicken and vegetables to a platter. Discard bay leaves.
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened 23 minutes. Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
Pin it My family loves gathering around the table to enjoy this hearty dish especially on chilly evenings.
Serving Suggestions
Serve with mashed potatoes crusty bread or buttered noodles to soak up the delicious sauce.
Variations
Marinate chicken in red wine and aromatics for a few hours before cooking for extra depth of flavor. Substitute pancetta for bacon if desired.
Allergen Information
Contains dairy from butter. Check bacon packaging for gluten free certification if allergies are a concern.
Pin it This Instant Pot adaptation delivers classic flavors with speedy convenience perfect for weeknight dinners.
Common Questions
- → Can I use frozen chicken thighs?
Yes, frozen chicken thighs can be used but may require additional cooking time to ensure they are fully tender.
- → What type of wine works best?
A dry red wine like Pinot Noir or Merlot enhances the depth of flavor without overpowering the dish.
- → How do I thicken the sauce?
Whisk cornstarch with cold water and simmer in the sauce after cooking to achieve a glossy, thicker consistency.
- → Can I substitute bacon with another ingredient?
Pancetta or smoked ham can be used as alternatives to provide a similar smoky richness.
- → Is it necessary to brown the chicken first?
Browning seals in juices and adds color, improving both texture and flavor in the final dish.
- → What sides complement this dish?
Mashed potatoes, crusty bread, or buttered noodles pair well, absorbing the rich sauce beautifully.