Coq au Vin Blanc Chicken in White Wine Pressure Cooker Recipe

Coq Au Vin Blanc Chicken In White Wine Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 10 minutes at HIGH pressure

• 4 boneless skinless chicken thighs (about 1 pound)
• 4 boneless skinless chicken breast halves (about 1½ pounds)
• salt and freshly ground black pepper
• 1 (¼-pound) thick-sliced pancetta, diced
• 3 tablespoons olive oil
• 3 medium shallots, chopped
• 1 clove garlic, minced
• 1 rib celery, finely chopped
• 1 pound white mushrooms, trimmed and halved or quartered according to size
• 3 sprigs fresh thyme or ½ teaspoon dried thyme or tarragon
• 1 bay leaf
• 1½ cups dry white wine (such as a Riesling or white Burgundy) or dry vermouth
• 1½ cup low-sodium chicken broth
• 2 tablespoons soft unsalted butter mashed with 2 tablespoons all-purpose flour, for thickening

Method

1. Season the chicken generously with salt and pepper to taste
2. In a 6- to 8-quart pressure cooker over medium-high heat, cook the pancetta until crispy and it renders its fat
3. Remove with a slotted spoon to a plate
4. Add 1 tablespoon oil to the pot
5. Brown the chicken in batches on both sides
6. Transfer the browned chicken to the plate
7. Add the remaining 2 tablespoons oil to the pot along with the shallots and garlic and cook, stirring, until translucent, about 1 minute
8. Add the celery and mushrooms and cook, stirring, until the celery wilts and the mushrooms exude some liquid
9. Add the thyme and bay leaf, then the wine and broth
10. Bring to a boil, scraping up any browned bits from the bottom of the pot
11. Stir in the pancetta
12. Return the chicken and any accumulated juice to the pot and nestle the chicken into the sauce
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 10 minutes
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Discard the thyme and bay leaf
21. Taste for salt
22. Transfer the chicken pieces with a slotted spoon to a platter
23. Tent with aluminum foil to keep warm
24. Over medium-high heat, bring the liquid to a boil
25. Whisk the butter mixture into the liquid and stir with a whisk or wooden spoon until thickened slightly
26. Serve the chicken with the sauce
27. Coq au Vin Rouge (Chicken in Red Wine): Add 1/3 cup chopped carrot with the celery in Step 1
28. Substitute a strong dry red wine, such as a Burgundy or Cabernet, for the white wine
29. Proceed as recipe directs

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