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Julia Childs Coq Au Vin Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Julia Child’s Coq au Vin in Your Pressure Cooker

A classic French stew with rich red wine flavor, bacon, mushrooms, carrots, and tender chicken—all made faster in your pressure cooker for a cozy comfort dinner without the wait.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 635 kcal

Equipment

  • 1 Mixing bowl for marinating chicken
  • 1 Pressure cooker for cooking coq au vin
  • 1 Large skillet for sautéing mushrooms

Ingredients
  

Main Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 4 chicken drumsticks bone-in, skin-on
  • 1 ½ cups red wine Pinot Noir or Burgundy preferred
  • 1 cup chicken stock
  • ¼ cup brandy optional
  • 3 strips thick-cut bacon or lardons cut into ½ inch pieces
  • 1 teaspoon sea salt divided
  • 1 teaspoon black pepper divided
  • 1 medium onion quartered and thinly sliced
  • 4 medium carrots cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves plus extra for garnish
  • 8 ounces mushrooms thickly sliced
  • 8 ounces pearl onions peeled
  • 2 tablespoons flour for beurre manié
  • 2 tablespoons butter softened, for beurre manié
  • to taste salt and pepper for seasoning at the end

Instructions
 

Instructions

  • In a pressure cooker, brown the bacon until crispy. Remove and set aside, reserving 2 tablespoons of the fat.
  • Season chicken with salt and pepper, sear in bacon fat until golden on all sides, then remove and set aside with bacon.
  • Add sliced onion, carrots, and garlic. Cook for 5-7 minutes until softened.
  • Stir in the tomato paste, then add red wine, chicken stock, brandy (if using), reserved bacon, and browned chicken. Ensure the liquid barely covers ingredients.
  • Seal pressure cooker and cook on high pressure for 15 minutes. Let pressure release slowly for best results.
  • While cooking, sauté mushrooms in oil or butter until browned, about 10 minutes. Set aside.
  • After pressure cooking, remove lid and add pearl onions to the pot. Cook for 10 more minutes on medium heat.
  • Make beurre manié by mixing butter and flour, then stir into the pot to thicken sauce over medium heat, about 10 minutes.
  • Return chicken to the sauce, top with sautéed mushrooms and crispy bacon, and sprinkle with extra thyme.
  • Serve hot alongside mashed potatoes or crusty bread.

Notes

Serve with mashed potatoes or crusty bread. Leftovers keep well for 3 days refrigerated or 3 months frozen.