Coq au Vin Blanc
Servings: 6
Calories: 445 kcal
This hearty Coq au Vin Blanc is a classic French recipe that's comfort food at its best. A twist on the traditional Coq au Vin, this dish pairs so well with heavenly Instant Pot mashed potatoes and parsnips.
Print
Pin
Ingredients
- 8 chicken thighs or drumsticks bone-in, skinless
- salt to taste
- black pepper powder to taste
- 4 bacon strips - diced
- 2 cups leeks cleaned well and diced
- 1 ½ cups baby carrots
- 2 cups mushrooms sliced or quartered
- 1 tablespoon tomato paste
- 1 tablespoon garlic minced
- ½ cup brandy
- 2 cups dry white wine
- 2 cups low sodium chicken broth preferably homemade
- 1 cup frozen pearl onions
- 4 springs fresh thyme or ¾ teaspoon dried thyme
- 4 tablespoon butter softened
- 3 tablespoon all purpose flour
Instructions
Stovetop Instructions
- Pat the chicken dry with a paper towel, and sprinkle both sides with salt and pepper.
- Cook bacon in a large pot over medium heat. Transfer to a paper towel-lined plate.
- Increase heat to medium-high, brown the chicken in batches on both sides and set aside.
- Cook the leeks, carrots, and mushrooms in the drippings until leeks are soft, about 3 minutes, stirring occasionally.
- Add the tomato paste and garlic. Cook for 1 to 2 minutes.
- Turn off the heat and deglaze the pot with brandy, stirring frequently, until brandy has almost evaporated.
- Add back the reserved chicken, wine, broth, pearl onions, and thyme. Bring to a boil. Reduce heat to medium and simmer the stew, partially covered, for about 20 minutes or until the chicken is done.
- While the chicken is cooking, mix the softened butter and flour in a small bowl. Stir mixture into the chicken stew and simmer until thickened. Serve in individual bowls and top with bacon.
Instant Pot Instructions [See Note 1]
- Pat the chicken dry with a paper towel, and sprinkle both sides with salt and pepper.
- Select Saute and cook bacon until crisp. Press Cancel and remove bacon; set aside.
- Select Saute and brown the chicken in batches. Remove and set aside. (You can also brown the chicken in a skillet. This may allow you to do it in one batch since there's more room.)
- Saute mushrooms and set aside.
- Cook leeks and carrots till leeks are soft, about 1 minute.
- Stir in tomato paste and garlic and cook till tomato paste begins to change color and/or begins to stick to the bottom of the pan, about 1 to 2 minutes.
- Press Cancel and deglaze with brandy, until almost evaporated, stirring often.
- Stir in chicken, wine, broth, pearl onions and thyme and close the Instant Pot.
- Pressure cook on High Pressure for 12 minutes.
- While Chicken is cooking, mix together the softened butter and flour.
- Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Stir in the sauteed mushrooms.
- Select Saute and drop the butter and flour mixture into the Instant Pot using a teaspoon. *
- Stir the coq au vin and simmer until thickened. Press Cancel.
- Top each serving with bacon.
Notes
- Note 1: To make this recipe in the Instant Pot, use:
- 6 pieces of chicken
- ¼ cup brandy
- 1 cup of white wine
- 1 cup of chicken broth
- 2 tablespoon butter
- 1 ½ tablespoon flour.
All other quantities remain the same.
Nutrition
Serving: 1 piece of chicken and 1 cup stew | Calories: 445 kcal | Carbohydrates: 14 g | Protein: 31 g | Fat: 18 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Cholesterol: 103 mg | Sodium: 315 mg | Fiber: 1 g | Sugar: 6 g
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #paintthekitchenred.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
