The name “Coq au vin” translates to “rooster in wine”in english and historically it was actually made with rooster meat.
However, these days, it’s more commonly made with chicken. The dish originated as a way to tenderize tough rooster meat by slow-cooking it in wine, which also imparted rich flavor to the dish.
This dish is often associated with Burgundy, as it is made with red wine but there are also versions made with white wine. French cooking is combining simple ingredients to create a delicious and comforting meal.
Closely linked to the history of France, this dish was born… during a battle between Julius Caesar and Vercingetorix! Even though it dates back to Antiquity, it is still one of the most popular dishes in France.
This Healthier Instant Pot Coq au Vin is one of the best dish for cold fall and winter nights when you want a fancy slow braised chicken, but you want it ready in less than an hour. Made in an instant pot (or a slow cooker), using simple, wholesome ingredients that you might already have on hand. This dish is warm, flavorful, hearty but healthy, and so delicious. Great for both a simple family dinner and holiday entertaining.
Ingredients
For Chicken/Rooster marinade
3.5-pound chicken/Rooster, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
3 carrots, sliced
2 ribs celery, sliced
1 onion, diced
4 cloves garlic, mashed
3 sprigs fresh thyme
1 bottle of red wine
For Garnish
4 ounces bacon, diced
1 pound button or cremini mushrooms, trimmed
2 cups chicken stock
16 pearl or small onions
For braising the chicken
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon flour
Instruction
Place the chicken, carrots, celery, onion, garlic, and thyme in a large glass or ceramic bowl.
Pour over the wine and cover it, keep it in the refrigerator overnight.
Place the bacon into a skillet/pan over low heat and cook, stirring occasionally, until lightly browned then transfer the it to a plate.
Add the mushrooms to the fat left in the pan and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the bacon.
Bring the stock to a boil. Add the pearl onions and reduce the heat to low, and allow it to simmer until the tip of a fork easily pierces the onions, which is about 20 minutes.
Transfer the onions to the plate with the bacon and mushrooms. Reserve the stock.
Remove the chicken from the marinade and pat dry with paper towels. Strain the marinade into the bowl and toss out the vegetables.
Heat 2 tablespoons of the butter and the olive oil in a large Dutch oven over high heat until bubble appears.
Add the chicken, skin side down, and cook until it gets brown, for about 8 to 10 minutes.
Turn the chicken and cook until lightly browned, for about 5 minutes.
Remove the chicken to a plate and sprinkle the flour into the pot. (Repeat same process for remaining chicken pieces.)
Whisk in the reserved stock and the reserved marinade and bring them to a rapid boil.
Add the chicken legs, thighs, and wings to the pot.
In a low heat cover it and cook, turning once, for 20 minutes.
Add the chicken breasts, bacon, mushrooms, and pearl onions and cook, uncovered, until the chicken is fully cooked, 25 to 30 minutes longer.
Serve with a potato gratin or fresh egg noodles or a green salad.
Enjoy!!!
