Dinner

Coq Au Vin

Prep
Total 1h 10 mins

Easy
Serves 4

TIP: If you want to use fresh chicken thighs instead of frozen, reduce pressure cooking time by 5 minutes.

Compatible with

Ninja® Foodi™ 6.5-qt. The Pressure Cooker that Crisps™ Air Fryer
Recipes

Contains Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

4 strips uncooked bacon, cut in 1/4-inch pieces
227g cremini or baby bella mushrooms, sliced 1/4-inch thick, stems removed
1 onion, peeled, diced
1 teaspoon kosher salt, divided
4 cloves garlic, peeled, divided
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves, chopped
1 tablespoon all-purpose flour
1 1/2 cups medium-bodied red wine, such as Pinot Noir or Bordeaux
1 bay leaf
900g uncooked frozen boneless, skinless chicken thighs
2 carrots, peeled, cut in 1/2-inch pieces
1/2 teaspoon ground black pepper
227g pearl onions, peeled
2 1/2 tablespoons extra virgin olive oil, divided
1 small baguette, cut in 1/2-inch thick slices (about 8 slices)
1/4 cup fresh parsley, chopped

4 strips uncooked bacon, cut in 1/4-inch pieces
4 cups (8 ounces) cremini or baby bella mushrooms, sliced 1/4-inch thick, stems removed
1 onion, peeled, diced
1 teaspoon kosher salt, divided
4 cloves garlic, peeled, divided
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves, chopped
1 tablespoon all-purpose flour
1 1/2 cups medium-bodied red wine, such as Pinot Noir or Bordeaux
1 bay leaf
2 pounds uncooked frozen boneless, skinless chicken thighs
2 carrots, peeled, cut in 1/2-inch pieces
1/2 teaspoon ground black pepper
1 package (8 ounces) pearl onions, peeled
2 1/2 tablespoons extra virgin olive oil, divided
1 small baguette, cut in 1/2-inch thick slices (about 8 slices)
1/4 cup fresh parsley, chopped

Utensils

Slotted Spoon

Step 1

Select SEAR/SAUTÉ and set to MD:HI. Place bacon in pot. Cook until fat has rendered, and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.
Step 2

Add mushrooms, onion, and 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes.
Step 3

Stir in 3 cloves garlic, tomato paste, and thyme and cook for 1 minute, then stir in flour and cook for 1 minute more. Add wine and bay leaf, bring to boil, then select START/STOP to turn off SEAR/SAUTÉ. Add chicken and carrots to the pot.
Step 4

Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes, and select START/STOP to begin.
Step 5

When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6

Place reversible rack in the pot in the higher position. Toss pearl onions in 1 tablespoon oil, remaining 3/4 teaspoon salt, and pepper, and place on rack. Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
Step 7

After 10 minutes, slide onion into the pot and remove the rack. Stir onions into the stew.
Step 8

Put the rack back in pot in the higher position over stew. Rub baguette slices with remaining 1 clove garlic, and brush with remaining 1 1/2 tablespoons oil. Place slices on rack. Close lid, select BROIL, and set time to 6 minutes. Select START/STOP to begin.
Step 9

After 3 minutes, flip baguette slices. Close lid to resume cooking.
Step 10

When cooking is complete, remove rack with bread from pot. Stir in cooked bacon and sprinkle with parsley. Serve with toasted baguettes.