You catch the smell through the steam vent and suddenly you are starving. The sizzle from the olive oil, mingled with that garlic and onion aroma, pulls you right to the kitchen. It's one of those cozy smells that makes you forget whatever you was doing.
That skin-on chicken browning in the pot looks so dang good, you can almost taste that crispy edge. You just wait, knowing this ain't just any chicken dish. It's got that kind of broth depth that soaks right into the meat.
As the white wine bubbles up and mixes with a little broth, you sense the tender pull coming. The float valve on your pressure cooker clicks up and you know things are heating up. This one’s gonna be finger-licking good and tender in no time.
The Truth About Fast Tender Results
- Chicken thighs and drumsticks cook real good in pressure cooker, getting tender quick.
- White wine adds that kinda fancy broth depth that's not just boring water flavor.
- Pressure build happens fast, locking in juiciness and flavor real good.
- Natural release keeps the meat from getting tough, so you get that perfect tender pull.
- Brown chicken first for that golden skin that adds texture and taste.
- Fresh herbs like thyme and bay leaf bring out the layers of flavor you won't believe.
For related recipes, be sure to check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for quick and easy comfort food, or try some Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a cheesy snack that pairs well with hearty dishes.
Everything You Need Lined Up
- 2 tablespoons olive oil for browning the chicken just right.
- 4 bone-in, skin-on chicken thighs for juicy meat.
- 4 bone-in, skin-on chicken drumsticks because you gotta have variety.
- 1 teaspoon salt and ½ teaspoon black pepper to season.
- 1 medium onion, chopped so it blends into the sauce.
- 2 garlic cloves, minced for that sharp aroma.
- 2 carrots sliced to sweeten the broth naturally.
- 1 cup sliced mushrooms for depth and earthiness.
- 1 tablespoon all-purpose flour to thicken things up a bit.
- 2 cups dry white wine and ½ cup chicken broth to build that rich liquid base.
- 2 sprigs fresh thyme and 1 bay leaf for herby goodness.
- 2 tablespoons chopped parsley tossed on top to finish.
Make sure to have all the fresh herbs and white wine on hand; these really lift the flavor. You might also want to pair this dish with a buttery bread or a simple salad from our other recipes.
The Full Pressure Cooker Journey
- Heat olive oil in your pressure cooker on medium heat until it’s shimmering.
- Season chicken thighs and drumsticks with salt and pepper real good.
- Brown chicken in batches, about 4 minutes per side, until golden and crispy. Set aside.
- Add onion, garlic, carrots, and mushrooms into the pot, cook until softened, around 5 minutes.
- Stir in flour and cook for about 1 minute to lose the raw taste.
- Pour in white wine and chicken broth, scraping any browned bits off the bottom of the pot.
- Toss in thyme sprigs and bay leaf, then place chicken back in the pot.
- Close lid, let pressure build, cook on low pressure for 30 minutes. Then do a natural release before opening.
Smart Shortcuts for Busy Days
- If you ain’t got fresh thyme or bay leaf, dried versions work just fine. Just toss ‘em in the pot.
- Use pre-chopped onions and garlic from the store. It speeds things up and saves chopping time.
- Bought sliced mushrooms? Great! Saves you a step and works real good in the dish.
Your First Taste After the Wait
You spot that rich, silky sauce clinging to the chicken and veggies. It’s thick without being gluey, carrying all that white wine and broth flavor.
The chicken itself pulls apart tender with no fight at all. Each bite is juicier than you thought possible with those skin-on pieces.
And that herby kick from thyme and parsley? It kinda wakes everything up just right. You feel that warm comfort spread through every bite.
For more ideas on hearty, savory dishes to pair with your coq au vin blanc, check out our Classic Crockpot Pierogi Casserole with Kielbasa or the Cheesy Kielbasa Hashbrown Casserole Dump Meal recipe.
Your Leftover Strategy Guide
- Refrigerate: Keep leftovers in an airtight container, store in fridge up to 3 days, reheat gently to keep the tender pull.
- Freeze: For longer stash, freeze in portioned containers up to 3 months. Thaw overnight in fridge before warming up.
- Repurpose: Shred leftover chicken for sandwiches, throw it in stews, or mix with pasta for quick lunch options.
Your Most Asked Questions Answered
- Does skin stay crispy after cooking? Nah, it gets soft but still tasty because of all that broth depth.
- Can I swap chicken pieces? Sure thing, just keep bone-in for best flavor and tender pull.
- What if I don't have white wine? Use more chicken broth or a splash of apple cider vinegar for some tang.
- Is natural release necessary? Yep, it helps keep the meat tender and juicy without drying out.
- Can I make it spicier? Add some crushed red pepper or cayenne when you toss in the herbs.
- Why brown chicken first? Browning gives the dish that nice golden crust and adds layers of flavor that broth can’t match.
Coq Au Vin Blanc
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons olive oil for browning
- 4 chicken thighs bone-in, skin-on
- 4 chicken drumsticks bone-in, skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots sliced
- 1 cup mushrooms sliced
- 1 tablespoon all-purpose flour
- 2 cups dry white wine
- 0.5 cup chicken broth
- 2 sprigs thyme fresh
- 1 bay leaf
- 2 tablespoons parsley chopped, for garnish
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium heat until it’s shimmering.
- Season chicken thighs and drumsticks with salt and pepper real good.
- Brown chicken in batches, about 4 minutes per side, until golden and crispy. Set aside.
- Add onion, garlic, carrots, and mushrooms into the pot, cook until softened, around 5 minutes.
- Stir in flour and cook for about 1 minute to lose the raw taste.
- Pour in white wine and chicken broth, scraping any browned bits off the bottom of the pot.
- Toss in thyme sprigs and bay leaf, then place chicken back in the pot.
- Close lid, let pressure build, cook on low pressure for 30 minutes. Then do a natural release before opening.
