Coq Au Vin (pressure Cooker)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 slices smoked bacon, diced
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• salt and pepper
• 1 large carrot, peeled and grated
• 2 stalks celery, sliced
• 1 (1 lb) bag pearl onion, thawed
• 2 garlic cloves, peeled and minced
• 8 ounces button mushrooms, cleaned and sliced
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 2 cups dry red wine, such as burgundy
• 1/4 cup cognac
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• salt & freshly ground black pepper, to taste

Recipe

• 1 in the pressure cooker fry the bacon until crisp. use a slotted spoon to transfer the cooked bacon to a bowl and set aside. add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature.
• 2 season with salt and pepper the chicken pieces. to the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. transfer cooked pieces to the bowl with the bacon once it's lightly browned.
• 3 add the carrot and celery to the pressure cooker; saute for 2 minutes. add the onions; saute for 3 minutes or until they begin to brown. add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture.
• 4 stir in the wine and cognac. return the bacon and chicken pieces. lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. remove from heat, quick-release the pressure and remove the lid.
• 5 in a bowl, whisk the cornstarch into the water. return the pressure cooker to medium heat. bring to a simmer and whisk in the cornstarch slurry.
• 6 simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. adjust seasoning and add salt and pepper to taste.