One Pot Coq au Vin

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I had never made or even eaten Coq au Vin (Chicken in Wine) but I’d always wanted to. It was one of those things that had become built up in my mind from watching tv and movies where people ate delicious, delicate fancy French Coq au Vin!

I did of course do an easy version as I don’t own a casserole dish and the heat made me lazy. I was tempted to at least do it in the oven, but the lure of the pressure cooker setting on my multicooker (InstantPot) was too strong! I did worry it wouldn’t turn out as good in there but wow, was I wrong!

It really was an incredibly delicious and flavourful dish, more so than I could have imagined! My son was particularly excited about it, so much that he told every stranger we bumped into for two days straight how he was ‘going to eat Chicken in Wine!’ He loved it as well and after one bite asked if he could have the whole chicken! Needless to say he wasn’t too pleased when I limited it to one piece but was happy to have leftovers to eat over the next couple of days.

Doing this in an Instant Pot means so much less work and most of the cooking time cut down! And you still get a delicious dish! You can of course go old school and cook in the oven too, but you’ll need to increase the cooking times. If you don’t have a lidded casserole dish you can use a roasting pan and cover tightly with foil. It’s your choice how thick you want to make the sauce and if you want to use the xanthan gum. I used a combo of reducing and xanthan gum to get a really nice thick sauce.

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Coq au Vin

A classic French Coq au Vin (Chicken in Wine) made completely in the Instant Pot and absolutely delicious!

Course Dinner, Lunch, Main Course

Cuisine French, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword chicken in wine, coq au vin, keto chicken recipes, keto instant pot recipes, keto one pot, lchf chicken recipes, lchf instant pot recipes, lchf one pot, low carb chicken recipes, low carb instant pot recipes, low carb nikki, low carb one pot, paleo chicken recipes, paleo instant pot recipes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 722.6kcal

Ingredients

• 1 whole chicken
• 1 onion, sliced
• 1 large carrot, sliced
• 2 sticks celery, sliced
• 200 g mushrooms, sliced
• 4 garlic cubes or 4 tsp minced garlic
• 2 tbsp butter sub ghee for paleo
• 2 tbsp olive oil
• 4 slices streaky bacon, diced
• 2 cups dry red wine
• 1/2 cup brandy
• 1 cup chicken bone broth can sub chicken stock
• 2 bay leaves
• 12 cocktail onions
• 8 sprigs fresh thyme leaves
• 2 tbsp chopped parlsey to garnish optional
• 1 tsp xanthan gum optional

Instructions

• Set your cooker to sauté and add the olive oil to heat. Sear chicken breast side down then flip and sear the other side. Remove and set aside.
• Add butter and heat until foaming. Add carrot, celery, onion, mushrooms and garlic and sauté. Add all remaining ingredients except the parsley. Put back the chicken and pan juices in the centre so the liquid and veg is surrounding the chicken.
• Put on the lid and pressure cook 30 minutes. Allow it to cool enough for you to take off the lid. Remove the chicken and set aside. Set to sauté again for 20 minutes to reduce the liquid.
• Add your teaspoon of xanthan gum if you want a thicker sauce, sprinkling in a tiny bit at a time while constantly whisking it in. Arrange your chicken, veg and sauce on a serving dish or on plates. Scatter with parsley to garnish.
  

Notes

Net Carbs - 8.6g

Nutrition

Calories: 722.6kcal | Carbohydrates: 10.2g | Protein: 46.8g | Fat: 38.1g | Fiber: 1.6g | Sugar: 3g