Coq Au Vin Blanc and More Pressure Cooker Goodness
Tender and juicy French-style white wine braised chicken infused with garlic, thyme, and Calvados, all made effortlessly in your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoon Coconut oil or avocado oil
- 1 Onion finely chopped
- 1 Shallot finely chopped
- 4 cloves Garlic roughly sliced
- 8 Chicken pieces on the bone
- 4 stems Thyme fresh
- ¼ cup Calvados or apple brandy
- 2.5 cups Riesling or semi sweet wine
- Salt and pepper to taste
- 1 handful Parsley chopped, for garnish
- 8 oz Cremini mushrooms optional, quartered
- 1 cup Cream optional
Instructions
Instructions
- Heat oil in pressure cooker over medium heat until hot.
- Add onion, shallot, and garlic. Sauté for 5 minutes until softened.
- Season chicken with salt and pepper and brown all sides for 8-10 minutes.
- Add thyme and pour in Calvados. Cook 2 minutes to reduce alcohol.
- Pour in Riesling and bring to simmer.
- Close lid and cook on high pressure for 30 minutes.
- Once done, slowly release pressure and simmer a few minutes to reduce sauce.
- Add optional cream and chopped parsley before serving.
Notes
To thicken sauce, combine butter and flour to form a beurre manier and whisk into boiling liquid. For a lighter sauce, skim fat or skip the cream. Excellent with crusty bread or mashed potatoes. Freezes well for up to 3 months.