Coq au vin blanc is as deceptively easy to prepare as it is delicious. This recipe is an easy way to upgrade your chicken dinner without having to spend a lot of time or money on fancy ingredients. My hubby and I both agree that the white wine version is far tastier than the usual red wine version. There’s just something special about the way white wine, lemon juice, thyme, mushrooms, and cream come together to make a velvety sauce. This would work well with any chicken parts, I just happened to find a package of leg quarters on sale today so I cut them up into pieces.
I used a (non-pressure cooker) recipe from NYT Cooking as my roadmap and made quite a few modifications to it so that it would work in the Instant Pot. I also changed the ingredients and quantities according to what I like and you can do the same if you choose. Try it my way the first time and then move on from there! Here’s a link to the original recipe:
Instant Pot Duo 6 Quart:
Today’s Ingredients:
6 oz bacon, chopped
8 pieces chicken legs and/or thighs (about 4 lbs in the video)
salt and pepper, to seasoned
½ large onion, chopped
6 garlic cloves, minced
2 TB fresh thyme leaves
1½ cup dry white wine (sauvignon blanc in the video)
¼ cup lemon juice
12 oz mushrooms, halved (8 oz baby bellas + 4 oz oysters in the video)
8 oz pearl onions (frozen in the video)
1 cup heavy cream
1 cup fresh parsley, chopped, plus extra for garnish
Instructions:
1. On sauté mode, cook the bacon in the Instant Pot until most of the fat is rendered out and the bacon is cooked, but just shy of crispy. Remove and reserve the bacon, leaving 2-4 tablespoons of fat in the pot.
2. Season the skin of the chicken with salt and pepper. Working in batches, add a few pieces at at time (seasoned side down) and brown on each side for 5-7 minutes, seasoning before flipping. Don’t overcrowd the pot or the chicken will steam instead of brown. Remove the browned chicken to a side tray.
3. Add the onion and cook for a few minutes until the onion is softened.
4. Add the garlic and thyme and cook for another minute.
5. Add the wine and stir until you have scraped up all of the browned bits from the bottom of the pan.
6. Add the lemon juice, mushrooms, and reserved bacon and stir to combine.
7. Add the pearl onions in a layer over the top.
8. Place the brown chicken on top allowing for gaps between each piece for the steam to work around.
9. Lock the lid and cook on manual/high for 8 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure and reopen the lid.
10. Remove the chicken to a serving dish.
11. Stir in the heavy cream and chopped parsley and bring back to a bubble on sauté mode. You can serve the sauce as is, or cook it down to reduce and thicken for about 10 minutes. Taste it for seasoning and add salt and pepper to your liking.
12. Serve and enjoy!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***