A quick and easy white wine Coq au Vin served over smashed baby red potatoes. A satisfying and extremely tasty dinner perfect for any day of the week! Recipe instructions included for both an Instant Pot and a slow cooker.
Who's ready to INSTANTLY master some French cooking?! Sound too good to be true? Uh huh, yes it does. BIG promises on Pass Me Some Tasty today friends. Coq au Vin Blanc is hitting our dinner plates tonight. Instantly. But not instant like drive-through fast food instant. Instant Pot instant. Let's make Julia Child proud.
Coq au Vin translates to "rooster with wine." Typically red wine is used, but I've traded it out for white. And no rooster here. I'm using boneless skinless chicken thighs. Not that I'm against trying rooster. Have you tried rooster? If so, how does it compare to the standard hen?
I've got a neighbor who has a rooster...If the mornings become a little more quiet than usual, it wasn't me.
I've been on the fence for a while about the Instant Pot. I know, I KNOW. Don't judge. I see all of you Potheads and have heard the shouts of your slightly obsessive love for the Instant Pot. I have my reasons for being cautiously hesitant in joining the craze though.
But I've watched and I've listened to you on Instagram and was shocked when I posted a poll on IG Stories asking who loved their IPs and who thought they were overrated and who wanted to see an Instant Pot recipe on Pass Me Some Tasty. 68% of you said you LUUUVED your Instant Pot while the other 32% said the Instant Pot is overrated and are most likely wishing they had spent their money on a day at the spa. That's not the shocking part. The shocker was that 100% of you said you wanted me to serve up an Instant Pot recipe on PMST despite a third of you saying the Instant Pot is overrated. My only guess is that some of you have buyer's remorse and you are looking for a recipe of redemption.
Consider this Coq au Vin Blanc your redemption.
This recipe may have slightly converted me into a Pothead. (No Mom and Dad. I don't mean it like thaaat.)
Here's why:
- The Instant Pot is a multi-cooker (and not JUST a pressure cooker) which means...
- Less dishes (yay) because...
- We can sauté bits of bacon until crisp (in the Instant Pot)...
- Then brown the chicken thighs to lock in all their juices and flavor (also in the Instant Pot)...
- And then with your eyes closed magically pressure cook the chicken and veggies in a tasty white wine sauce creating tender-fall-off-the-fork chicken ALL.IN.ONE.POT. You don't actually have to close your eyes. But you could. (Even if you want to slow cook this dinner magic you can do that in the Instant Pot too → see #1.)
- It's basically set it and forget it at it's finest. But don't actually forget it. Only forget it for about 22 minutes (10 minutes for the Instant Pot to come to pressure + 12 minutes cook time). It might not be the proper French method of cooking, but WHO CARES when it tastes this guuuud! Plus that slurpy white wine gravy-ish sauce is everything. Especially when it's over everything. Including my face.
The most difficult part of this dish is deciding what you'd like to serve with the tender chicken, veggies, and slurpy wine gravy sauce. I decided to serve my Coq au Vin Blanc over smashed baby red potatoes that I boiled and then crisped up in the oven with a little Maldon flaked sea salt sprinkled over top. But it would also be super tasty over mashed potatoes, polenta, or pasta. Basically it's screaming comfort food (in French) and would definitely pass for a super tasty holiday dinner.
And if you don't have an Instant Pot, no worries. I've also got you covered with slow cooker instructions so you can come home to comforting, soul satisfying Coq au Vin Blanc after enjoying your afternoon at the spa. (high fives all around)
That white wine gravy, mmmm...♡
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If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
📖 Recipe
Instant Pot Coq au Vin Blanc
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes 6 Servings
Description
A quick and easy white wine version of Coq au Vin using an Instant Pot (instructions provided for a slow cooker method as well) served over smashed baby red potatoes. A satisfying and extremely tasty dinner perfect for any day of the week!
Ingredients
Coq au Vin Blanc
- 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
Smashed Potatoes
- 1 ½ lbs baby red potatoes
- extra virgin olive oil
- Maldon flaked 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.
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.
Smashed Potato Instructions
- Preheat oven to 450°F.
- Place potatoes in a large pot of liberally salted water. Bring to a boil; cook for 15 minutes, or until they are fork tender. Drain well.
- Using olive oil, lightly grease a large baking sheet or tray. Arrange potatoes onto the sheet and use a potato masher or the back of a small plate to press down lightly on the potatoes to flatten them, but still keeping them in one piece.
- Drizzle olive oil over the tops of the potatoes and then brush the oil around the entire potato. Sprinkle Maldon flaked sea salt and pepper over the tops of the potatoes.
- Place into oven and bake for 20 minutes, or until browned and crispy on the top.
Notes
The equipment section above contains affiliate links to products I use or recommend.
Cook time does not include extra time for the Instant Pot to pressurize (approx. 10 minutes) and depressurize (approx. 3 minutes).
- Category: Dinner
- Method: Instant Pot
- Cuisine: French
- Diet: Gluten Free
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Miss Esztella A Kaskoto says
It is a great recipe. Thank you so much.
Shannon Emery says
Yay! I'm so glad you enjoyed it!
Emily says
This was great! Good use of the IP and a bottle of wine I needed to use up.
Shannon Emery says
Thank you for taking the time to leave a comment and rating! I'm so happy to hear you enjoyed this recipe!
Michelle says
Good recipe - only 1 recommendation - when adding the flour, remove some of the liquid and mix with the flour to make a paste, then add back into the mixture - this will prevent the flour from lumping.
Shannon Emery says
That's a great tip Michelle! Thanks for sharing!
Marieskey says
We've made Coq au Riesling in the traditional manner for years, but this is so easy and fast with the IP! We also added some green beans and peas, 'cuz - why not? We are used to a creamier sauce though, so we said "Bye-bye" to counting calories and added a splash of heavy cream at the end instead of flour to thicken the sauce. HEAVEN! Thanks for the recipe. We'll be making this again!
Shannon Emery says
I'm so happy to hear Marieskey! Thanks for taking the time to leave a comment and for sharing your feedback!
Lisa Travis says
We've made this several times during the last year and a half or so. It's delicious. Thank you for posting it!
Shannon Emery says
Lisa, I'm so glad to hear that you enjoy this recipe! Thank you for sharing!
Aunt Susie says
Shannon, sounds fantastic, thoughts on substitute for mushrooms.
Shannon Emery says
Hi Susie! You could omit the mushrooms completely but if you are set on replacing them with something else try substituting thinly sliced celery or maybe even pre-cooked, peeled chestnuts. If you try the chestnuts you may need to chop them a bit to make them a little smaller and then add them in toward the end since they are already precooked. Let me know how it turns out!