Coq Au Vin is a classic French dish in which chicken is seared and then simmered with wine and vegetables. The classic version takes a while to make because there are several steps, including individually searing each ingredient before simmering. My pressure cooker/ multi-cooker made quick work of this traditional stew, making it achievable in 30 minutes from start to finish, yet preserving the slow cooked flavors. Serve this over egg noodles, mashed potatoes, or mashed cauliflower.

To make this #dinnerdoneby9am I fully prepare the Coq Au Vin in the morning, refrigerate all day in my multi-cooker liner, then reheat in the multi-cooker before serving.

-4 pieces bacon, cut into 1″ chunks
-1 onion, sliced
-3 cloves garlic, minced
-1 c red wine
-1 c chicken broth
-2 Tbsp tomato paste
-1 tsp dried thyme
-1 tsp salt
-1/2 tsp pepper
-1 (16 oz) pack mushrooms, sliced
-6 carrots, peeled and cut into 2″ chunks
-2 lbs skinless boneless chicken breasts

Turn multi-cooker to saute and add bacon. Cook 5 minutes, stirring regularly. Using a slotted spoon, remove bacon and set aside. Add onions, saute 2-3 minutes. Add garlic, saute 1 additional minute. Add Wine, using a spoon to scrape up the browned bits from the bottom. Add broth and tomato paste, stirring well to dissolve tomato paste. Add thyme, salt and pepper, stir. Add mushrooms, carrots, and chicken, spoon sauce over top of everything. Cover, seal, and cook on manual at high for 25 minutes. Quick release pressure and serve.