INSTANT POT COQ AU VIN ENJOY DAN:

                            INSTANT POT COQ AU VIN by CHEF DAN:

Serves 6 

INGREDIENTS:

1 tablespoon olive oil

6-chicken thighs, bone in skinless

Salt and pepper to taste

12-ounces thick-cup bacon, cut crosswise into 1/3inch slices

3-carrots, peeled, chopped

1-onion, diced

9-crimini mushrooms, sliced, quarter

1-tablespoon tomato paste

2-garlic cloves, minced

1/4-cup Brandy

2-cups dry white wine

2-cup chicken broth

1-cup pearl onions, frozen

4-fresh thyme springs

5-fresh spring rosemary

3-tablespoons butter, softened

5 teaspoons flour

SERVE WITH POTATOES AND PARSNIPS:

DIRECTIONS:

1.   Tie thyme and rosemary tie into a bundle set aside.

2.   Pat chicken dry and season with salt & pepper.

3.   Press SAUTE and cook bacon until crisp: set aside.

4.   Press SAUTE and brown chicken things in batches: set aside.

5.   Saute mushrooms and set aside.

6.   Cook carrots and onion, 1 minutes.

7.   Stir in tomato paste, and garlic and cook for about 2 minutes.

8.   Turn off I. P. and deglaze with Brandy, stirring often.

9.   Stir in chicken, wine and next 4 ingredients into I. P.

10  Close lid and close pressure value, press PRESSURE cook for 15 min.

11  While chicken is cooking, mix together softened butter and flour.

12  Do a quick release of pressure when cooking time is up,

13  Open instant pot and stir in sautéed mushrooms.

14  Pres SAUTE and drop the butter and flour mixture into the I. P.

15  Stir the coq au vin and simmer until thickened.

16  Top each serving with bacon.

17  Serve with POTATOES AND PARSNIPS.

ENJOY DAN:                                  LIVE WELL LAUGH OFTEN LOVE MUCH!!