Once in a while, going back to an old French classic recipes is a wonderful thing. I always enjoyed Coq au Vin but the time it takes to prepare it, luxury that I do not have on a school night, it is always pushed back on the pile of recipes to be enjoyed later.
Having my new pressure cooker, it gives me a new opportunity to go over some of my favorites classic dishes, not to mention the time saving, and that alone is just too good of an opportunity to pass up.
One thing that you should know about me, I do like to cut my own chicken into pieces, however ask your butcher at your favorite grocery store to cut it up for you. Free of charge of course, and time saving for you.
This deliciously and easy dish only took 1/3 of the time in the pressure cooker instead of the stove top method and the result was just a perfectly tender, juicy and flavorful chicken. Mashed potatoes, steamed potatoes or fresh pasta on the side and voila, dinner is served under 45 minutes. Your family will think you have spent hours cooking.
COQ AU VIN
1 chicken around 4 pounds, cut into 10 serving pieces
6 tablespoon unbleached flour
3 tablespoons butter
Bouquet garni: bay leaf, spring of thyme, spring of rosemary, 8 springs of Italian flat leaves parsley
2 slices of bacon, cut into small slices
1 tablespoon olive oil
12 large mushrooms, cleaned, trimmed and quartered
12 small yellow onions, peeled
1 whole bottle red wine (I used Pinot Noir, a good Burgundy would be best)
3 cloves of garlic, peeled
4 pinches of nutmeg
salt and pepper
Season the chicken with salt and pepper.
Tie together the herbs in a cheese cloth for the bouquet garni.
Heat the olive oil in a 8 qurts pressure cooker (or large Dutch oven pan). Cook the onions, bacon and mushrooms until softened, 5 minutes. Remove and set aside.
Brown the chicken pieces on all sides for about 5 minutes. Pour in the wine, bouquet garni, garlic, salt and pepper and pinch of nutmeg.
FOR PRESSURE COOKER:
Close the lid and cook under the meat setting and set timer for 30 minutes. Continue with cooking method as instructed by manufacturer.
FOR STOVETOP METHOD:
Bring to a simmer and cook for 1 1/2 hour , stirring time to time.
When done and the chicken is tender, remove the chicken and arrange on serving platter.
Remove the bouquet garni and discard.
In a small bowl mix flour and butter well. Add it to the boiling sauce and stir well for 2 minutes or until thickening. Pour over the chicken and serve immediately.
Serve with steamed potatoes, mashed potatoes or fresh pasta.