Quick Coq au Vin Blanc

Name: Quick Coq au Vin Blanc
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 oz. pancetta, chopped; 2 tsp. extra virgin olive oil; 3 lb. assorted chicken pieces; 1/2 tsp. dried thyme; 1 medium leek, thinly sliced; 1 1/2 c. dry white wine; 1 lb. golden potatoes, cut into 1" chunks; 12 oz. cremini mushrooms, quarted; Chopped parsley, for garnish

By The Good Housekeeping Test KitchenPublished: Jan 24, 2017

Jump to recipe

Mike-Garten

Yields:

Active Time:

10 mins

Total Time:

35 mins

Make this classic French recipe in record time with the help of a pressure-cooker.

Advertisement - Continue Reading Below

Ingredients

4 oz. pancetta, chopped
2 tsp. extra virgin olive oil
3 lb. assorted chicken pieces
1/2 tsp. dried thyme
1 medium leek, thinly sliced
1 1/2 cups dry white wine
1 lb. golden potatoes, cut into 1" chunks
12 oz. cremini mushrooms, quarted
Chopped parsley, for garnish

Directions

1. Step 1In pressure-cooker pot on medium, cook pancetta in oil 5 to 7 minutes or until fat has rendered. Transfer pancetta to plate.
2. Step 2Meanwhile, pat chicken dry with paper towels; season all over with thyme and 1/2 teaspoon each of salt and pepper. In batches, add chicken, skin side down, to pot; cook 6 minutes or until browned on two sides, turning once halfway through. Transfer chicken to large plate.
3. Step 3To pot, add leek and 1/4 teaspoon salt; cook 3 minutes, stirring. Add wine. Heat to boiling on high. Reduce heat; simmer 5 minutes. Add potatoes, mushrooms, then chicken. Cover and bring up to pressure on high. Reduce heat to medium-low. Cook 8 minutes.
4. Step 4Release pressure by using quick-release function. Serve chicken and vegetables with some cooking liquid. Garnish with parsley.