Save A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
This recipe transforms a beloved French classic into a quick and flavorful dish perfect for busy weeknights or special occasions.
Ingredients
- Meats: 8 bone-in skinless chicken thighs, 100 g (3.5 oz) thick-cut bacon diced
- Vegetables: 200 g (7 oz) cremini or white mushrooms quartered, 2 medium carrots peeled and sliced, 1 large yellow onion diced, 3 garlic cloves minced, 2 tbsp tomato paste
- Liquids: 350 ml (1 ½ cups) dry red wine, 125 ml (½ cup) chicken broth
- Spices & Herbs: 2 tsp fresh thyme leaves (or 1 tsp dried), 2 bay leaves, ½ tsp salt (plus more to taste), ¼ tsp black pepper
- Finishing: 2 tbsp unsalted butter room temperature, 1 tbsp cornstarch (optional for thickening), 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add bacon and cook until crispy about 4 minutes. Remove bacon and set aside leaving fat in the pot.
- Step 2:
- Season chicken thighs with salt and pepper. In batches brown chicken thighs on both sides about 3 minutes per side. Remove and set aside.
- Step 3:
- Add onion carrots and mushrooms to the pot. Sauté for 4 5 minutes until softened. Stir in garlic and tomato paste cook for 1 minute.
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom. Stir in thyme bay leaves and half of the cooked bacon.
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid. Cancel Sauté mode.
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure.
- Step 8:
- Remove chicken and vegetables to a platter. Discard bay leaves.
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened 2 3 minutes. Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
Save This recipe always brings our family together, sharing stories over the warm comforting flavors of this French classic made easier.
Required Tools
Instant Pot (6 quart or larger), tongs, wooden spoon or spatula, cutting board and knife, small bowl for cornstarch slurry if using.
Allergen Information
Contains Dairy (butter). Bacon may contain traces of gluten depending on processing check labels for gluten-free certification if needed. Always verify ingredient labels if you have specific allergies.
Nutritional Information
Per serving: Calories 420, Total Fat 20 g, Carbohydrates 14 g, Protein 38 g.
Save This Instant Pot Coq au Vin recipe delivers rich flavor in less than an hour perfect for any occasion.
Kitchen Tips & Answers
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs provide the best balance of tenderness and flavor when cooked with the braising liquid.
- → How do I achieve a rich sauce consistency?
After pressure cooking, whisk cornstarch with cold water and simmer it into the sauce, finishing with butter to add shine and depth.
- → Can I substitute the red wine?
For a non-alcoholic version, use a rich grape juice combined with a splash of vinegar or mushroom broth to keep the deep flavor.
- → What side dishes complement this meal?
Mashed potatoes, buttered noodles, or crusty bread work well to soak up the flavorful braising sauce.
- → Is it possible to prepare the dish ahead of time?
Marinating the chicken in wine and aromatics a few hours before cooking enhances flavor and can streamline preparation.