Gluten Free Instant Pot Coq au Vin
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Learn more →Ingredients
4 servings
- 4 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6 pieces)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup frozen pearl onions, thawed
- 8 oz cremini mushrooms, quartered
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 ½ cups dry red wine (such as burgundy, pinot noir, or côtes du rhône)
- 1 cup low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp unsalted butter, softened
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (high). Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned and crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the rendered fat in the pot.
- 2
Pat the chicken pieces dry and season all over with the salt and pepper. Working in two batches to avoid crowding, sear the chicken skin-side down in the bacon fat, undisturbed, for 4–5 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 2 minutes. Transfer to the bowl with the bacon.
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