Are you in the mood for classic French cuisine, but not looking forward to the many hours spent hovering over a hot stove required to make it (not to mention the seemingly endless stacks of dishes?)
Well, you’re in luck:
This is the holy grail of fancy dinners, made completely easy.
I absolutely adore braising meats. From chicken to short ribs and so much more, braised proteins are what fall and winter dishes are all about.
Now that we are transitioning into the cool weather months, it’s time to start braising again, and I couldn’t be more thrilled about that fact.
This Instant Pot white wine braised chicken is going to totally rock your world in terms of flavor and ease with which you’re able to make the entire dish.
If you haven’t hopped on the Instant Pot bandwagon just yet, it is about time that you did. When I purchased this appliance, it changed everything from the way I cooked to the recipes I would try.
Not only is this appliance an electric pressure cooker, it’s also a slow cooker, so you can sear and saute in it, cook low and slow, or quickly pressure cook at various levels. When you can have all those functions in one appliance that doesn’t take up all of your counter space, that’s a win.
Sometimes, when you see recipes are easier to make, it gives you an excuse to experiment with new flavors. Once you have your Instant Pot, you can dive into making this simple and lighter take on Coq au Vin. Coq au Vin (or “rooster with wine”) is traditionally made with red wine and hearty ingredients, making it a very rich braised dish.
However, this spin on Coq au Vin Blanc is my version of the classic recipe made with white wine instead of red. And you’re going to love the lighter and brighter flavor of this stew.
Dishes like these usually take hours of simmering over the stove or in the oven. This spin on the classic is much faster to make. In fact, you can get it on the table in under an hour.
This is all because of the magic of the Instant Pot. The appliance cooks the chicken at double, if not triple, the speed that you’re probably used to. And you still get all of the flavors that you would typically build over a longer period of time.
The key is to layer the flavor intensives in the insert before you start braising the chicken. Prepping the bacon, chicken, and mushrooms starts to build flavor before you even begin braising the bird.
The result is velvet-tender pieces of chicken with a variety of vegetables and a white wine sauce that is rich like a gravy, but isn’t as heavy as you might think it would be.
Fresh thyme lifts the entire dish with an herbaceous touch that enhances the earthiness of the mushrooms, the lightness of the vegetables, and the savory flavor of the chicken that’s accompanying these in every bite.
It’s a fancy meal that’s both delicious and easy to make. I plan to serve it up at my next dinner party, and you should too.Print
A lighter take on Coq au Vin, Instant Pot white wine braised chicken is simple to make, a deliciously satisfying combination of poultry and vegetables.
- 3 lbs chicken (8 pieces total—bone-in thighs, breasts, wings, and drumsticks)
- 1/2 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 strips bacon, diced
- 3 Tbsp unsalted butter
- 2 cups sliced crimini mushrooms
- 2 cups diced leeks
- 1 1/2 cups chopped carrots
- 1/2 Tbsp white or yellow miso paste
- 1/4 cup all-purpose flour
- 3 garlic cloves, minced
- 1 1/4 cups chicken broth, divided
- 1 2/3 cups dry white wine
- 1 cup diced shallots
- 3 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
- Season chicken with salt and pepper.
- Set Instant Pot to Saute. Once hot, add chopped bacon and cook until crispy, approximately 3-4 minutes. Then hit Cancel, and set bacon aside.
- Return Instant Pot to Saute. Brown chicken well on all sides, then set aside.
- Add butter to the Instant Pot and coat the bottom, then add mushrooms. Saute until golden brown, approximately 3-4 minutes, then remove and set aside.
- Add leeks and carrots, and cook until fork tender, approximately 3-4 minutes.
- Stir in miso paste and flour. Cook for approximately 2 minutes. Add garlic and cook for another 30 seconds or until fragrant.
- Deglaze the insert with 1/4 cup chicken broth, stirring to scrape up any bits from the bottom of the pan.
- Add the chicken, white wine, remaining broth, thyme sprigs, bacon, and bay leaf.
- Cover and set to Manual Pressure for 12 minutes. Quick release when finished. The chicken should be cooked through completely at this point (internal temperature of 165°F).
- Stir in mushrooms. If the sauce hasn’t thickened, set to Saute and simmer for a few minutes until the sauce thickens.
- Remove bay leaf and thyme sprigs. Serve immediately with a garnish of fresh thyme leaves.
Keywords: Instant Pot, pressure cooker, coq au vin blanc, white wine, chicken
Cooking By the Numbers…
Step 1 – Prepare Meat, Chop and Slice Vegetables, and Measure Remaining Ingredients
If working with a whole chicken, break it down into 8 pieces – 2 breasts, thighs, wings, and drumsticks. If your chicken pieces are already prepared, simply set aside until ready to use.
I prefer to include a mixture of white and dark meat when I’m making this recipe, but you could use all dark meat if you choose.
Dice bacon strips. Set aside.
Measure remaining ingredients as listed on the ingredients list.
Step 2 – Cook Bacon
Set your Instant Pot to Saute. Once the insert is hot, add the chopped bacon and cook until crispy, approximately 3-4 minutes, stirring occasionally.
Select Cancel and remove bacon from the pan to drain on a paper towel lined plate. Be sure to keep as much of the bacon grease in the insert as you can. Set bacon aside.
Step 3 – Brown Chicken
Brown chicken in the bacon fat with the Instant Post set to Saute.
Be sure to brown the chicken pieces well on all sides. The more browned they are, the better they will keep their juices inside. This will take about 3 minutes per side, and you will likely need to work in batches as the pieces won’t all fit on the bottom of the insert in an even layer.
Remove chicken and set aside.
Step 4 – Cook Vegetables
Add the butter to the Instant Pot. Once melted, add the mushrooms and cook until they are golden brown. This should take about 3-4 minutes, stirring occasionally. Remove mushrooms and set aside.
Add leeks and carrots to the insert, cooking until the carrots are tender. This will take about 3-4 minutes. Be sure to stir the mixture occasionally while the vegetables cook.
Step 5 – Add Flavor Intensives and Thickening Ingredients
Stir in the miso paste and flour. Cook for approximately 2 minutes, stirring occasionally.
Be sure to use white or yellow miso in this recipe, instead of red miso. The white miso is light and slightly sweet in flavor, which helps balance out the rich flavors already present in the dish.
Stir in garlic and cook for another 30 seconds.
Step 6 – Deglaze Pan
Add 1/4 cup chicken broth to the insert to deglaze the pan.
Stir well, and be sure to scrape up all those bits of flavorful fond from the bottom of the pan using a wooden spoon or plastic spatula. Do not use metal, as it may scratch the bottom of the insert.
Step 7 – Braise Chicken
Stir in white wine, remaining broth, cooked bacon, thyme sprigs, and bay leaf. Add the chicken pieces back in.
Place the top back on the Instant Pot and set to Manual Pressure for 12 minutes. If you will be serving rice or another starch alongside this dish, now is a great time to get that started.
Quick release when finished.
Step 8 – Add Mushrooms and Thicken Sauce
Stir in the mushrooms.
If the sauce hasn’t thickened enough, set the Instant Pot to Saute and simmer the sauce for a few minutes until it thickens. It should be thick enough to coat the back of a metal spoon, like brown gravy.
Remove bay leaf and thyme sprigs. Serve immediately with the gravy and a fresh garnish of thyme.
How to Choose the Right White Wine
When you are making this dish, choosing the right white wine is key. If you end up with a white wine that is too oaky, the flavor of the dish will be thrown off. If you use a wine without enough flavor, the recipe will be a little lackluster.
The key is to choose a white wine that is light, bright, dry, and full of flavor, like a Pinot Grigio or Sauvignon Blanc. Choose something that you like to drink (rather than a cooking wine,) that isn’t too sweet.
I tend to lean towards the Pinot Grigio because I can usually find one with a nice hint of citrus, crisp in flavor with notes of grapefruit or orange. That little touch of acid really adds dimension to the braised chicken, lifting the flavors in a subtle yet stunning way.
Do you like cooking with wine? Tell us what type you love to cook with in the comments below. And when you give this recipe a try, be sure to give it a five-star rating if you loved it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 12, 2010. Last updated: December 2, 2018 at 10:21 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.