Coq au vin
12 small, eschalots, peeled
2 slice(s), (2 x 50g slices), fat trimmed
200 g, small button
2 clove(s), crushed
Skinless chicken thigh
630 g, (Buy 8 x 88g), fat trimmed
185 ml, (3/4 cup)
Salt reduced chicken stock
½ cup(s), (125ml)
2 tbs, (4 sprigs)
- Heat half the oil in a 6L (24-cup) pressure cooker on medium-high heat. Cook eschalots and bacon, stirring, for 3-4 minutes or until bacon is crisp. Add mushrooms and garlic and cook, stirring, for 2-3 minutes or until mushrooms are golden. Transfer to a bowl.
- Combine flour and paprika in a bowl. Season. Add chicken and toss to coat in flour. Shake off excess flour. Heat remaining oil in cooker. Cook chicken, in 2 batches, for 5 minutes or until browned all over.
- Return chicken to cooker with bacon mixture and combined wine, stock, paste and thyme. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 12 minutes. Release pressure using the pressure release method. Remove lid.