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Dutch Oven Coq Au Vin

Ingredients

  • 2 1/2 lbs chicken thighs bone-in, skin on
  • 2 tbsp flour can sub GF flour
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 4 thick slices bacon cut into 1″pieces
  • 12 baby onions peeled
  • 2 tsp 4 cloves garlic, minced
  • 8 oz pack mushrooms sliced
  • 1 tbsp tomato paste
  • Coq au Vin blend
  • 1/4 cup 2 fl oz cognac or brandy (optional)
  • 1-3/4 cups 14 fl oz red wine (can also substitute 1 cup chicken broth for 1 cup of the red wine)
  • to serve: creamy mashed potatoes, fresh green salad with toasted walnuts & French dressing, crusty bread to mop up the sauce

Instructions

Slow Cook

  • 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker with the remaining flour. 3) In the same skillet, sauté the bacon, onions, garlic, and mushrooms for 2 minutes; add the mixture to the cooker. 4) Stir in the garlic and tomato paste, sprinkle in the Coq Au Vin blend and add the cognac and wine/broth; stir and cover. 5) Cook on LOW: 7-8 hours or HIGH: 3-4 hours.

Pressure Cook

  • 1) Toss the chicken in the flour and salt to coat. 2) In the cooker heat half of the oil on sauté function and brown chicken for 3 minutes; remove and set aside on a plate. 3) Add the bacon, onion, garlic, and mushrooms to pot and sauté for 2 minutes. 4) Stir in the tomato paste, sprinkle in the Coq Au Vin blend & add the cognac and wine/broth 5) Return the chicken pieces to the cooked and stir making sure to scrape any bits from the bottom of the pot 6) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 7) Turn the dial to Venting and use Quick Pressure Release.

Dutch Oven

  • 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a the Dutch oven on medium; brown the chicken for 3 minutes; transfer the chicken to a plate 3) Add the bacon, onions, garlic, and mushrooms to the pot and sauté for 2 minutes. 4) Stir in the tomato paste, sprinkle in the Coq Au Vin blend & add the cognac and wine/broth 5) Return the chicken pieces to the pot and stir making sure to scrape any bits from the bottom. 6) Put the lid on and cook on a medium heat for 45 - 50 minutes, maintaining a low bubble.