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Coq Au Vin Blanc taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Coq Au Vin Blanc

This pressure cooker coq au vin blanc includes chicken, carrots, mushrooms, wine, and aromatics for a quick yet deeply satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 420 kcal

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.

Notes

Garnish with chopped parsley. Serve with crusty bread or simple salad.