Philips HD2237 - Page 77

Coq au vin
So French, so chic! This dinner party classic is denitely not your mother’s coq au vin,
instead it’s a simple dish that is easy enough for a mid-week meal or elegant enough
to serve friends. Good quality wine is key here. Just remember that if you wouldn’t
drink it, you shouldn’t cook with it!
Serves 6–8
Preparation time 20 minutes
Slow cooking time 6 hours (low)
Pressure cooking time 20 minutes (excluding pressure building time)
Ingredients
2.1kg chicken, cut into 8 pieces (you can ask the butcher
to do this for you)
⅓ cup plain our, seasoned with salt and pepper
2 tbsp olive oil
60g butter
12 small brown onions, peeled
3 cloves garlic, crushed
Small bouquet garni, see Cook’s note
1 large carrot, peeled, chopped
2 celery stalks, chopped
100g pancetta, rind removed, chopped
200g Swiss brown mushrooms, trimmed
2 cups (500ml) good quality red wine
1 cup (250ml) chicken stock, salt-reduced
2 tbsp nely chopped parsley
Mashed potato and steamed beans, to serve
Method
1. Toss chicken in seasoned our. Place oil and butter into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set time for
10 minutes and press START, do not close the lid.
2. Allow butter to melt. Brown chicken in two batches. Add any remaining our to the pot and stir to combine. Return all the
chicken to the pot.
3. Add onions, garlic, bouquet garni, carrot, celery, pancetta and mushrooms. Pour over the wine and chicken stock.
4. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or select MEAT/POULTRY program in PRESSURE COOKING, set
time for 20 minutes. Press START.
5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Discard the
bouquet garni. Remove the chicken pieces and vegetables and set aside in a serving dish. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button, set time for 10 minutes and press START, do not close the lid. Allow the sauce to
simmer until reduced. Season to taste with white pepper, add parsley. Pour sauce over the chicken. Serve with mashed
potato and green beans.
Cook’s note
A bouquet garni is a small bundle of aromatic herbs, used in French cooking. A simple bouquet garni has rosemary, basil,
parsley or chervil and tarragon. A dried version can be purchased at supermarkets.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
Slow Cook
Set valve to “Seal”
position.
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