Coq Au Vin Blanc
User Reviews
5.0
3 reviews
Excellent
Coq Au Vin Blanc
Report
When you cook with a pressure cooker, a few things are different. Cooking with wine is a bit tricky and needs a small step further to achieve the perfect sauce.
Share:
Ingredients
- 6 slices Bacon
- 3 tablespoons olive oil
- 1 carrot diced
- ½ onion sliced and diced
- 4 garlic cloves sliced
- 4 drumsticks skin on
- 4 thights skin on
- 3 tablespoons flour
- 2 tablespoons butter softened at room temperature
- 1 ¾ cup white wine
- 2 ½ cups chicken stock (enough to cover the chicken)
- thyme chopped
- bay leaf
- 2 ounces dry mushrooms
- 2 tablespoons parsley chopped
- salt
- pepper
Add to Shopping List
Instructions
- Prepare the beurre manie` by mixing the flour and the butter in a small dish and set aside.Place the dry mushroom in a small container, cover with hot water and let it rest. Once they are all plump remove from water and squeeze any water out and chop.
- In a large, 8 quarts, pressure cooker, heat 1 tablespoon of the olive oil over medium heat and cook the bacon stirring until most of the fat has rendered and the bacon is just lightly browned around 5 minutes. Using a slotted spoon remove the bacon and set aside, leaving the fat in the pan.
- Add the carrots and the onions to the pan and sauté with bacon fat over medium heat, stirring occasionally until it turns a golden-brown color, about 4-5 minutes. Add the garlic and cook for an additional 2 minutes. Take the vegetables out of the pan and reserve them with the bacon.
- Using the remainder 2 tablespoons olive oil added to the pan with the bacon fat. Season well on all sides the chicken pieces and add to the pan skin side down all in one layer. If the pieces will not all fit in, brown in batches. About 5 minutes. Turn the pieces over and brown on the other side until brown. Transfer the chicken to a rimmed plate.
- Return the bacon, onions, carrots, garlic to the pan and add the white wine. Cook until the wine has evaporated down to 1/3. Add the flour and butter mixture to it and stir well.
- Put the chicken pieces and any accumulated juices to the pan. Add the thyme, bay leaf, chopped mushrooms and enough of the chicken broth to cover the chicken. Bring to a quick boil.
- Close the pressure cooker lid and follow the manufactures instruction for cooking. Set pressure cooker timer for 30 minutes.
- Once done remove the lid transfer the chicken to a platter with sides. Bring the liquid to a boil and reduce slightly.
- Spoon mushrooms, onion sauce over the chicken and sprinkle with parsley.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
17g
(6%)
Protein
23g
(46%)
Fat
38g
(58%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.3g
Cholesterol
111mg
(37%)
Sodium
575mg
(24%)
Potassium
566mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
2943IU
(59%)
Vitamin C
6mg
(7%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 575mg | 24% |
| Potassium | 566mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2943IU | 59% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
