Julia Child's Coq Au Vin

By: Instant Pot Culinary Team

Julia Child's Coq Au Vin
Julia Child, the matriarch of traditoinal French cuisine, perfected the coq au vin recipe in her classic cookbook, "Mastering the Art of French Cooking". Our team adapted her iconic recipe to be completed in less than half the time with addition of our useful Instant Pots. Surprise the family with the comforting, complex flavors of this decades-old chicken stew without having to slave away in the kitchen for hours!
cuisine icon Cuisine
European, French
cuisine icon Course
Dinner
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
4-5 servings, bacon, bay leaves, black pepper, brandy, chicken, chicken stock, dinner, dry red wine, european, flour, french, Instant Pot Culinary Team, lb portobello mushrooms, lbs. cut-up frying chicken, parsley, pork, pressure cook, salt, sauté, sprigs thyme, tomato paste, unsalted butter, whole cipollini onions

serving icon Servings
4-5 Servings
Ingredients
  • 2 tbsp unsalted butter
  • 2 ½ - 3 lbs. cut-up frying chicken
  • 1 tbsp salt
  • 7 slices bacon
  • 24 whole cipollini onions
  • 1 lb portobello mushrooms
  • ¼ cup brandy
  • 2 cups dry red wine
  • 3 cups chicken stock
  • 1 tbsp tomato paste
  • 7 sprigs thyme
  • 3 bay leaves
  • 1 tsp black pepper
  • ½ cup flour
  • parsley
Instructions
  • Preheat the inner pot on the Saute setting for 35 minutes.
  • Meanwhile, sprinkle salt over chicken pieces. Add butter to the pot and allow to melt.
  • Working in batches, brown chicken pieces skin-side down until golden, about 5 minutes. Flip chicken over and sauté an additional 3 minutes. Remove on a plate and continue until all are done.
  • Add sliced bacon to the pot and sauté until cooked through, about 3-5 minutes. Set aside.
  • Add cipollini onions to the pot and sauté until lightly golden stirring only once, about 5-7 minutes. Set aside.
  • Add mushrooms to the pot and sauté until lightly golden stirring only once, about 3-5 minutes. Set aside.
  • Pour brandy into the pot, scraping up any browned bits from the bottom.
  • Return bacon, onions, and mushrooms to the pot. Layer chicken on top.
  • Pour over red wine and enough stock to cover the chicken.
  • Stir in tomato paste. Nestle in thyme sprigs, bay leaves, and top with pepper.
  • Press Cancel. Cover with lid and Pressure Cook on High for 15 minutes.
  • Allow the pot to naturally release for 15 minutes. Afterwards, flip the valve to release any remaining pressure. Remove thyme sprigs and bay leaves.
  • In a separate bowl, add 1 cup stew liquid to a bowl with the flour. Whisk until smooth and return to the inner pot. Stir to combine.
  • Press Saute and allow the stew to boil for 5-8 minutes, until thickened slightly.
  • Serve in bowls with fresh parsley to garnish.
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