Pressure Cooker Coq Au Vin with Brown Butter Parsley Pasta

Method

1. 1. Heat the oil in a sauté pan over a medium heat. Generously season the chicken with salt & pepper, add it to the pan and brown all over. Remove the chicken from the dish and set aside.
2. 2. Add the bacon to the pan and fry until golden, then add the garlic, mushrooms and carrots and fry for a couple of minutes until the mushrooms begin to soften. Add the red wine and, using a wooden spoon, scrape and incorporate any of the brown bits from the pan. Let bubble for a minute or so.
3. 3. Arrange the chicken in the pressure cooker and pour over the liquid and contents of the frying pan along with the thyme sprigs and chicken stock. Seal the put and set to “Pressure Cook” on high for 15 minutes. Let the steam release for 10 minutes and then unseal.
4. 4. Once cooked, the chicken should be very tender and the sauce glossy and a little reduced. Keep warm.
5. 5. When ready to serve, heat a high sided frying pan over a medium high heat and add the butter. Cook until it foams and turns a nutty brown before adding in the lemon juice, the cooked pasta and the parsley. Season with pepper.
6. 6. Serve the chicken and noodles in large high sided dishes with a little extra parsley if you wish and some salt & ground black pepper to finish.

• Spring
• Autumn
• Winter
• Main Meals
• Family

Ingredients

• US
• METRIC