INGREDIENTS:
- 3 slices bacon, chopped
- 6 large boneless skinless chicken thighs
- Kosher salt and fresh ground pepper
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 lb cremini mushrooms (about 5 large), cleaned and quartered
- 4 garlic cloves, minced or 2 Tablespoons minced garlic
- 1 ¼ cup dry white wine
- ¾ cup chicken broth
- 1-2 sprigs fresh thyme, finely chopped
- 1-2 sprigs fresh marjoram, finely chopped
- 2 tablespoons gluten-free almond flour
- 2 tablespoons unsalted butter
MASHED POTATOES
Start by making potatoes, so they are ready when Coq Au Vin is ready
1 ½ lbs baby red potatoes
extra virgin olive oil
sea salt
fresh ground pepper
INSTRUCTIONS:
INSTANT POT INSTRUCTIONS
- Set Instant Pot to the Sauté function. Add the bacon and cook for 4-5 minutes or until crisp. Remove the bacon and set aside.
- Season chicken with salt and pepper. Working in batches to avoid crowding, add the chicken to the Instant Pot and cook until browned, about 2-3 minutes each side. Transfer to a plate and set aside.
- To the Instant Pot, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Then turn the Instant Pot off by pressing Cancel.
- To the vegetables add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper.
- Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say
- Manual instead) and use the [+] or [-] button to set 12 minutes of pressure cooking time. Press the Pressure Level function to set the cooking pressure to High.
- Once finished cooking, use the quick release function by turning the steam release handle to the Venting position to let steam out until the float valve drops down. Press Cancel and transfer chicken to a plate and set aside.
- Set Instant Pot to the Sauté function. Add flour and butter to vegetable sauce mixture, stirring with a whisk, and sauté for 5-7 minutes or until sauce thickens slightly. Then turn the Instant Pot off.
- Serve the chicken and sauce over mashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
SMASHED POTATOES
- 1 ½ lbs baby red potatoes
- extra virgin olive oil
- sea salt
fresh ground pepper
SLOW COOKER INSTRUCTIONS
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
- Working in batches to avoid crowding, add the chicken to the skillet and cook until browned, about 3-4 minutes each side. Transfer to a plate and set aside.
- To the skillet, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
- To the slow cooker, add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- Once done cooking, transfer the chicken to a plate and set aside. Transfer the vegetable sauce mixture to a large skillet over medium heat. Add flour and butter to the sauce, stirring with a whisk, and cook for 5-7 minutes, until sauce thickens slightly.
- Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
INGREDIENTS:
- 3 slices bacon, chopped
- 6 large boneless skinless chicken thighs
- Kosher salt and fresh ground pepper
- ½ large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 lb cremini mushrooms (about 5 large), cleaned and quartered
- 4 garlic cloves, minced
- 1 ¼ cup dry white wine (I used Washington Hills Dry Riesling)
- ¾ cup chicken broth
- 1-2 sprigs fresh thyme, finely chopped
- 1-2 sprigs fresh marjoram, finely chopped
- 2 tablespoons gluten-free all-purpose flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
- 2 tablespoons unsalted butter
MASHED POTATOES
Start by making potatoes, so they are ready when Coq Au Vin is ready
1 ½ lbs baby red potatoes
extra virgin olive oil
sea salt
fresh ground pepper
INSTRUCTIONS:
INSTANT POT INSTRUCTIONS
- Set Instant Pot to the Sauté function. Add the bacon and cook for 4-5 minutes or until crisp. Remove the bacon and set aside.
- Season chicken with salt and pepper. Working in batches to avoid crowding, add the chicken to the Instant Pot and cook until browned, about 2-3 minutes each side. Transfer to a plate and set aside.
- To the Instant Pot, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Then turn the Instant Pot off by pressing Cancel.
- To the vegetables add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper.
- Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say
- Manual instead) and use the [+] or [-] button to set 12 minutes of pressure cooking time. Press the Pressure Level function to set the cooking pressure to High.
- Once finished cooking, use the quick release function by turning the steam release handle to the Venting position to let steam out until the float valve drops down. Press Cancel and transfer chicken to a plate and set aside.
- Set Instant Pot to the Sauté function. Add flour and butter to vegetable sauce mixture, stirring with a whisk, and sauté for 5-7 minutes or until sauce thickens slightly. Then turn the Instant Pot off.
- Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
SMASHED POTATOES
- 1 ½ lbs baby red potatoes
- extra virgin olive oil
- Maldon flaked sea salt
fresh ground pepper
SLOW COOKER INSTRUCTIONS
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
- Working in batches to avoid crowding, add the chicken to the skillet and cook until browned, about 3-4 minutes each side. Transfer to a plate and set aside.
- To the skillet, add the onion, carrots, mushrooms, and garlic. Sauté for about 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
- To the slow cooker, add in the wine, chicken broth, thyme, and marjoram. Nestle the chicken in the vegetable broth mixture. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- Once done cooking, transfer the chicken to a plate and set aside. Transfer the vegetable sauce mixture to a large skillet over medium heat. Add flour and butter to the sauce, stirring with a whisk, and cook for 5-7 minutes, until sauce thickens slightly.
- Serve the chicken and sauce over smashed potatoes (see instructions below). Sprinkle with crispy bacon and chopped parsley.
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