recipes:coq_au_vin [Recipe Book]

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
{{tag>french over_noodles chicken pressure_cooker sunday_night complete}}

<note important>This recipe is written for a pressure cooker, but could easily be adapted to traditional cooking methods</note>

====Coq au Vin - Chicken in Wine====
Date added: 2020/10/04
{{ :recipes:coq_au_vin_main_photo.jpg?direct&400|}}

===Ingredients===
  * 3lb chicken thigh
  *3-4oz Bacon (in 1" squares)
  *8oz baby bella mushrooms (sliced)
  *2 large yellow onions in large dice OR 12oz pearl onions
  *pinch dried Rosemary, ground fine
  *1/2 tsp dried Thyme
  *2 bay leaf
  *¼ cup Sherry
  *3 cups red wine (We used Merlot)
  *1 cup chicken stock
  *½ TBS tomato paste
  *4 TBS butter (½ stick)
  *3 TBS flour
  *2 cloves garlic (smashed)
  *1lb Egg noodles (We only cook ½ pound for each of the 2 meals we eat from this batch, that way we don't have pasty leftover noodles. Lightly butter and toss with herbs if desired.) 

===Method===
  -Heat electric pressure cooker using saute function, cook bacon until crispy, remove bacon from pot to storage bowl while leaving the fat in your pot.
  -Fry mushrooms in bacon fat until browned, then remove from pot to storage bowl while leaving bacon fat in your pot.
  -Add 2 TBS butter to pot, once melted brown the outside of chicken thighs in small batches seasoning with a pinch of salt for each batch, remove chicken to storage bowl; Don't worry if they're underdone here, they finish cooking in a later step.
  -Fry onions in the fat which remains in your pot, then briefly saute garlic
  -With onion and garlic in pot, deglaze with sherry.  Then add wine, chicken stock, and tomato paste.
  -Return chicken, bacon, and mushrooms to pot, then add bay, thyme, and rosemary.
  -Seal pressure cooker and cook for 12 minutes at high pressure.
  -While chicken is cooking, prepare egg noodles and toss with butter and parsley chiffonade (Aka Ribbons, roll and slice).
  -In a small bowl, add 3 TBS flour to 2 TBS softened butter and mix into a paste. Also called a beurre manie.
  -After chicken has simmered, manually release pressure, remove herbs and discard, then remove chicken and vegetables and set aside.
  -Add flour and butter paste to sauce in pot, over heating saute function, then whisk until dissolved.  Then cook for ~3 minutes until thickened and flour taste is gone.
  -Return chicken and vegetables to pot and coat with sauce.  Serve over prepared noodles with a crusty bread.

===Notes===
 
Inspired by: https://smittenkitchen.com/2006/12/magnificence-au-vin/ and https://www.bonappetit.com/recipe/instant-pot-coq-au-vin as well as https://www.youtube.com/watch?v=Lloo1Ksr3ms