Save A modern, one-pot take on the classic French dish, featuring tender chicken thighs simmered in red wine with mushrooms, bacon, and aromatic vegetables ready in a fraction of the traditional time.
I first served this dish to my family on a chilly evening, and it quickly became a favorite for its rich flavors and ease of preparation.
Ingredients
- 8 bone-in skinless chicken thighs: tender and juicy
- 100 g (3.5 oz) thick-cut bacon diced: adds smoky flavor
- 200 g (7 oz) cremini or white mushrooms quartered: earthy and savory
- 2 medium carrots peeled and sliced: sweetness and texture
- 1 large yellow onion diced: aromatic base
- 3 garlic cloves minced: pungent kick
- 2 tbsp tomato paste: depth and color
- 350 ml (1 ½ cups) dry red wine: rich cooking liquid
- 125 ml (½ cup) chicken broth: moistens and flavors
- 2 tsp fresh thyme leaves (or 1 tsp dried): herbal notes
- 2 bay leaves: subtle earthiness
- ½ tsp salt plus more to taste: seasoning
- ¼ tsp black pepper: mild heat
- 2 tbsp unsalted butter room temperature: finishing richness
- 1 tbsp cornstarch optional for thickening: sauce thickener
- 2 tbsp chopped fresh parsley for garnish: fresh brightness
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add bacon and cook until crispy about 4 minutes. Remove bacon and set aside leaving fat in the pot.
- Step 2:
- Season chicken thighs with salt and pepper. In batches brown chicken thighs on both sides about 3 minutes per side. Remove and set aside.
- Step 3:
- Add onion carrots and mushrooms to the pot. Sauté for 4–5 minutes until softened. Stir in garlic and tomato paste cook for 1 minute.
- Step 4:
- Pour in red wine and chicken broth scraping up browned bits from the bottom. Stir in thyme bay leaves and half of the cooked bacon.
- Step 5:
- Return chicken thighs to the pot nestling them into the liquid. Cancel Sauté mode.
- Step 6:
- Seal the Instant Pot lid and set to Pressure Cook (Manual) on high for 15 minutes.
- Step 7:
- When done allow a natural pressure release for 10 minutes then release remaining pressure.
- Step 8:
- Remove chicken and vegetables to a platter. Discard bay leaves.
- Step 9:
- Optional For a thicker sauce set Instant Pot to Sauté. Whisk cornstarch with 2 tbsp cold water and stir into the sauce. Simmer until thickened 2–3 minutes. Stir in butter for sheen and richness.
- Step 10:
- Spoon sauce over chicken and vegetables. Garnish with remaining bacon and chopped parsley.
Save This recipe has created countless cozy family dinners and has become a weekend favorite in our home.
Required Tools
Instant Pot (6-quart or larger), tongs, wooden spoon or spatula, cutting board and knife, small bowl for cornstarch slurry if using.
Allergen Information
Contains dairy from butter. Bacon may contain traces of gluten depending on processing so check labels for gluten-free certification if needed.
Nutritional Information
Per serving: Calories 420, Total Fat 20 g, Carbohydrates 14 g, Protein 38 g.
Save This Instant Pot Coq au Vin is a perfect blend of classic taste and modern convenience, sure to impress any dinner guest.
Recipe Questions
- → What cut of chicken works best?
Bone-in, skinless chicken thighs provide richness and moisture, ideal for absorbing the flavors while braising.
- → Can I use a different alcohol instead of red wine?
Red wine adds depth and acidity, but you can substitute with grape juice or broth for a milder flavor.
- → How do I thicken the sauce if desired?
Whisk cornstarch with cold water and stir into the simmering sauce, cooking for a few minutes until it thickens.
- → What sides pair well with this dish?
Mashed potatoes, buttered noodles, or crusty bread complement the rich sauce and tender chicken beautifully.
- → Is it possible to prepare this dish ahead of time?
Marinating the chicken a few hours beforehand enhances flavors; leftovers reheat well and taste even better the next day.