Coq-au-vin (in the Cook's Essentials pressure cooker)

 

For the 4 litre cooker:

8 chicken thighs

2tbsp flour

1tbsp olive oil

100g smoked bacon lardons

1 large onion, sliced

2 cloves garlic, peeled and crushed

1 large carrot, diced

1 large stick celery, sliced

1tbsp plain flour

250ml red wine

250ml water

1 chicken stock cube

150g button mushrooms

2 sprigs fresh thyme

2tbsp chopped parsley

1 bay leaf

Salt and pepper

 

For the 2.5 litre cooker:

4 chicken thighs

1tbsp flour

1/2 tbsp olive oil

55g smoked bacon lardons

1 small onion, sliced

1 clove garlic, peeled and crushed

1 small carrot, diced

1 small stick celery, sliced

1/2 tbsp plain flour

125ml red wine

125ml water

1 chicken stock cube

75g button mushrooms

1 sprig fresh thyme

1tbsp chopped parsley

1 bay leaf

Salt and pepper

How to make it...

 

Dust the chicken pieces with flour.

 

In the pressure cooker, add oil and heat on ‘Brown’ then add the chicken pieces, four at a time, and brown. Remove the chicken.

 

Now Add the bacon, onion, garlic, carrot and celery and sauté until the onion is softened.

 

Stir in the flour, then gradually add the wine, water and stock cube and stir until thickened and smooth.

 

Add the mushrooms, thyme, parsley, bay leaf, salt and pepper, then return the chicken to the pressure cooker.

 

Close pressure cooker and select ‘Stew’. CLOSE valve and cook for 30 minutes. Release pressure, check chicken is thoroughly cooked, then serve.

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