Pressure Cooker Coq Au Vin Recipe
Summary
Preparation Time15 MinCooking Time55 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Ingredients
| Cooking oil | 2 | |
| Butter | 25 Gram | |
| Unsmoked streaky bacon - 4 rashers, rinded and chopped | ||
| Onions | 12 | |
| Button mushrooms | 100 Gram, cleaned | |
| Chicken portions or quarters - 4, skinned | ||
| Brandy - 2x15 ml spoons | ||
| Red wine | 300 Milliliter | |
| White stock -150 ml OR water and 1/2 chicken stock cube | ||
| Garlic | 1 Clove (5gm), crushed | |
| Bouquet garni | 1 | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Beurre manic made with 25 g butter mixed with 2 x 15 ml spoons flour | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In cooker, heat oil and butter.
3) Fry the bacon, onions and mushrooms until just beginning to colour.
4) Lift out and drain well.
5) Add the chicken and brown on both sides.
6) Warm the brandy in a small saucepan, pour over the chicken and set alight.
7) When the flames have died down return the bacon, onions and mushrooms to the cooker together with the wine, stock or water and stock cube, garlic, bouquet garni, salt and pepper.
8) Stir well to remove any residues from the base of the cooker.
9) Close the cooker, bring to high pressure and cook for 6 minutes.
10) Reduce the pressure quickly.
11) Lift out the chicken and vegetables and keep hot.
12) Remove the bouquet garni.
13) Return the open cooker to the heat.
14) Add the beurre manie in small pieces, stirring constantly, simmer until the sauce thickens.
15) Taste and adjust the seasoning as necessary.
SERVING
16) Serve the chicken hot poured with sauce over.
1) Arrange the ingredients.
MAKING
2) In cooker, heat oil and butter.
3) Fry the bacon, onions and mushrooms until just beginning to colour.
4) Lift out and drain well.
5) Add the chicken and brown on both sides.
6) Warm the brandy in a small saucepan, pour over the chicken and set alight.
7) When the flames have died down return the bacon, onions and mushrooms to the cooker together with the wine, stock or water and stock cube, garlic, bouquet garni, salt and pepper.
8) Stir well to remove any residues from the base of the cooker.
9) Close the cooker, bring to high pressure and cook for 6 minutes.
10) Reduce the pressure quickly.
11) Lift out the chicken and vegetables and keep hot.
12) Remove the bouquet garni.
13) Return the open cooker to the heat.
14) Add the beurre manie in small pieces, stirring constantly, simmer until the sauce thickens.
15) Taste and adjust the seasoning as necessary.
SERVING
16) Serve the chicken hot poured with sauce over.
Chef
