Quicker Coq Au Vin Blanc
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
A quicker version of classic coq au vin made with white wine in an Instant Pot. Tender chicken, mushrooms, and potatoes are cooked in a savory broth, finished with fresh parsley.
Ingredients
- 1/4 lbs pancetta chopped
- 2 tsp extra virgin olive oil
- 3 lbs assorted bone-in, skin-on chicken pieces
- 1/2 tsp dried thyme
- Kosher salt and pepper
- 1 medium leek thinly sliced
- 1 1/2 cup dry white wine
- 1 lb golden potatoes cut into 1-inch chunks
- 3/4 lbs cremini mushrooms quartered
- Chopped fresh flat-leaf parsley for topping
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66.3 mg
- Iron: 3.13 mg
- Magnesium: 121 mg
- Phosphorus: 854 mg
- Potassium: 1627 mg
- Zinc: 3.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp extra virgin olive oil
- 3 lbs assorted bone-in, skin-on chicken pieces
- 1/2 tsp dried thyme
- Kosher salt and pepper
- 1 1/2 cup dry white wine
Prepare
- Chop 1/4 lbs pancetta
- 1 medium leek, thinly sliced
- 1 lb golden potatoes, cut into 1-inch chunks
- Quarter 3/4 lbs cremini mushrooms
- Chopped fresh flat-leaf parsley, for topping
Let's Cook
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Step 1.
Press Sauté on the Instant Pot, adjust to medium, and cook the pancetta in the oil for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pancetta is crisp. Transfer the pancetta to a plate with a slotted spoon, leaving the rendered fat in the pot.
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Step 2.
While the pancetta cooks, pat the chicken dry with paper towels and season all over with dried thyme and ½ teaspoon each salt and pepper. Working in batches to avoid overcrowding, add the chicken pieces skin side down to the hot pot and cook for 6 minutes total, turning once halfway through, until browned on both sides. Transfer the browned chicken to a large plate.
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Step 3.
Add the sliced leek and ¼ teaspoon salt to the pot and cook for 3 minutes, stirring frequently, until softened. Pour in the dry white wine and bring to a boil on high heat, then reduce the heat to maintain a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
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Step 4.
Add the potato chunks and quartered mushrooms to the pot, then return the chicken pieces (and any accumulated juices) to the pot, nestling them among the vegetables. Cover the Instant Pot, lock the lid, and cook on high pressure for 8 minutes.
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Step 5.
Use the quick release method to release the pressure, then carefully open the lid. Serve the chicken and vegetables in shallow bowls, spooning some of the cooking liquid over each portion. Sprinkle with chopped fresh parsley before serving.