Low Iodine Instant Pot Coq au Vin

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(3)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour

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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