Quicker Coq au Vin Blanc
Servings Prep Time
4servings 25 minutes
Cook Time
Servings Prep Time
4servings 25 minutes
Cook Time
  • 4ounces pancettachopped
  • 2teaspoons olive oil
  • 3pounds chickenassorted pieces
  • 1/2teaspoon dried thyme
  • saltto taste
  • black pepperfreshly ground
  • 1 medium leekthinly sliced and well rinsed
  • 1 1/2cups dry white wine
  • 1pound golden potatoescut into 1-inch chunks
  • 12ounces cremini mushroomsquartered
  • parsleychopped fresh for garnish
  1. In Instant Pot using sauté function, cook pancetta in oil, uncovered, for 5 to 7 minutes, or until fat has rendered. Transfer pancetta to plate.
  2. Meanwhile, pat chicken dry with paper towels; season all over with thyme and 1/2 teaspoon each salt and pepper.
  3. In batches, add chicken, skin side down, to pot; cook 6 minutes or until browned on two sides, turning once halfway through. Transfer chicken to large plate.
  4. To pot, add leek and 1/4 teaspoon salt; cook 3 minutes, stirring. Add wine. Hit cancel, reselect sauté function, and adjust heat to More; heat to boiling. Hit cancel again, then reselect sauté function (this returns heat to Normal); simmer 5 minutes. Hit cancel to turn off sauté function.
  5. Add potatoes, mushrooms, and chicken to pot. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 8 minutes. Once cooking is complete, release pressure by using a quick release.
  6. Serve chicken and vegetables with some cooking liquid. Garnish with parsley.