Julia Child's Coq Au Vin


  • 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
  • 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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